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As a blondie myself, I’m particularly fond of blonde brownies.
I’ve actually never heard anyone call them that, only “blondies.” Maybe it’s a regional thing?
If you’re familiar with my site then you know I have a large amount of bar dessert recipes. I just love them! They’re always easy to make with a rich texture you can really sink your teeth into.
Honestly, I’d take a bar dessert over most cakes any day. It’s totally a texture thing for me.
That’s why I’m not afraid to go to the next level with blondie texture. This Chocolate Coconut Blondies recipe is insanely thick, rich, and gooey.
You can definitely cut them up into smaller pieces, especially if you’re serving a crowd, because you really only need a few bites to be satisfied. But sometimes I just can’t help myself… they’re so good!
As I’m writing this, Easter is right around the corner. With the coconut, I think it could be really cute to replace some of the chocolate chunks with chopped chocolate or candy coated easter eggs!
Chocolate Coconut Blondies Recipe Help
What does the egg yolk do?
The extra egg yolks helps create that wonderful chewy fudgy texture by adding extra fat and protein. Eggs are essential to getting a good texture with this recipe!
Baking tip: Use a metal baking pan!!
This recipe creates a lot of batter for a small pan to achieve ULTRA thick and rich blondies that are still slightly gooey in the center. To make sure the blondies set up, cook through, and hold their shape, I highly recommend a quality metal baking pan. Not glass or ceramic as those materials take longer to heat up and cook.
The blondies will continue to bake from the residual heat of the oven as they cool. Then they’ll set. If your oven runs cold you may need to add a few minutes to the baking time.
Can I double this recipe?
Yes! Just bake it in a 9×13-inch baking pan and add a few minutes to the baking time.
I don’t want blondies this thick. Can I half the batter?
Yes, if you prefer thinner less rich blondies then cut the batter in half (you can keep the whole egg yolk) and bake for 20 minutes.
What if I can’t find sweetened shredded coconut?
This recipe was made to use finely shredded sweetened coconut. You could use unsweetened coconut if you’d prefer.
I do think the texture is better with something more finely shredded. So if you can only find thicker coconut flakes then pulse them in the food processor or blender a few times to make a finer texture.
The coconut on top of these blondies get toasted through baking, so I don’t find it necessary to toast the coconut before adding to the batter.
Can I use chocolate chips instead?
Sure! Use 1 heaping cup.
Can I add in nuts?
Yes! If you want more of an almond joy flavor, feel free to add about 1/2 cup chopped almonds to the batter / dough along with the chocolate and coconut.
More Blondies Recipes
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2
sticks (227 grams) unsalted butter, melted
-
1 3/4
cups
(350 grams) light brown sugar
-
2
large eggs plus 1 egg yolk
-
1
teaspoon
vanilla
-
1/4
teaspoon
fine salt
-
2
cups
(254 grams) all-purpose flour
-
1
cup
(80 grams) sweetened shredded coconut
-
8
ounces
(227 grams) semisweet chocolate, chopped into chunks
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Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
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In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
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Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
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Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
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Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.
Photos by Ashley McLaughlin.
If i half the receipe, do i need to half my baking time?
Hi Lynn! If you wish to halve the recipe, cut the batter in half (you can keep the whole egg yolk) and bake for 20 minutes. Just note, these will be thinner blondies then! Let us know what you think! 🙂
These blondies are wonderfully gooey and yummy and so coconutty! I made a half-recipe (thanks for the recipe modifications, Tessa) and they turned out perfect. Great way to use up the remainder of coconut hanging around. I will definitely be making these again.
So glad you enjoyed these blondies!
Delicious! I made a half batch, but was too lazy to separate my egg. My result was much more cake-like, but still decadent! Perfect treat for coffee! Thanks for the recipe!
So glad you tried these blondies out!
I’m a little confused so we use two whole eggs and one yolk or one whole egg and yolk? Thanks can’t wait to make these!
I made a half recipe and baked it in a glass loaf pan. It was delicious!! The edges were perfect, but the very center was not completely cooked. I didn’t want to cook it for longer because the edges would have been overdone. I put a little bit fewer chocolate chips and I think it was well balanced.
I made this today, absolutely delicious and dangerous because it’s addicting! I used unsweetened shredded coconut and didn’t have to add any extra sugar. I also checked it at 35 minutes and found it to be perfect for me. Amazing recipe! Thank you!
Super quick to whip up! Very simple, and I would definitely make it again. My friends loved it!
Made these tonight and substituted cup-for-cup gluten free flour — they turned out great! Will definitely make again.
So good! My husband says they are the best blondies he’s ever had. Very rich and delicious. Sarah
No baking powder or baking soda?
this was delicious! I found it a little bit too much chocolate, but I’m not really a chocolatelover. I would definitely make this again, but would use less chocolate.
Hi.can i use coconut powder insted?
Is it okay if i use white sugar?
Oh, I just have to make these! My mind is swooning with anticipation … coconut, chocolate, and vanilla embedded in buttery brown sugar dough … mmm. (But I grew up apprenticing with my mom in the kitchen before Pam was invented, and I’ve never felt the need – so much so now with modern stick-resistant baking sheets and pans.)
Wowee! You have really outdone yourself this time, Tessa! This recipe sounds so good, it makes my mouth water! Chocolate, coconut? Wow! 5 stars for youuu!
another great brownie, or blondie, recipe, with really fun ingredient tweaks, like coconut, thank you
Oh my goodness, yum! I love the idea of using Easter candy for the chocolate chunks!