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Dark Chocolate Coconut Blondies Recipe

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4 from 10 reviews

Delight in these rich and chewy Dark Chocolate Coconut Blondies, a perfect blend of sweet shredded coconut and dark chocolate chips baked into a buttery, soft blondie base. Ideal for dessert or a sweet snack, these blondies offer a luscious, tropical twist on the classic treat.

  • Total Time: 55 minutes
  • Yield: 18 servings

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled
  • 1 and 3/4 cup (350g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk
  • 1 Tablespoon (15ml) pure vanilla extract

Add-ins

  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (180g) dark or semi-sweet chocolate chips

Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch pan or line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking. Set the pan aside.
  2. Mix Dry Ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the melted and slightly cooled unsalted butter with the brown sugar until fully incorporated. Then whisk in the whole egg, egg yolk, and vanilla extract until smooth and combined.
  4. Combine Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. Gently whisk just until combined; be careful not to overmix to maintain a tender blondie texture. Fold in the shredded coconut and chocolate chips evenly throughout the batter.
  5. Bake: Spread the batter evenly into the prepared baking pan. Bake for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
  6. Cool and Store: Remove the blondies from the oven and place the pan on a wire rack to cool completely before cutting into squares. Store any leftovers covered at room temperature or in the refrigerator for up to one week.

Notes

  • Allow the melted butter to cool slightly before mixing with eggs to prevent cooking the eggs prematurely.
  • Do not overmix the batter once the wet and dry ingredients are combined to keep the blondies tender and moist.
  • Using parchment paper makes lifting the blondies from the pan easier and helps with neat slicing.
  • For a dairy-free option, substitute butter with a plant-based alternative.
  • Sweetened shredded coconut adds extra moisture and sweetness; you may reduce sugar slightly if preferred.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/dark-chocolate-coconut-blondies-recipe/