Easy Coconut Blondies
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These homemade Coconut Blondies are rich, buttery, and chewy with sweetened coconut baked right in and and you won’t believe how easy they are to make. Yay!
And for the dessert lovers who prefer to indulge in chocolate-free treats, make their day with these amazing coconut blondies, along with these Awesome Butterscotch Blondies and these Salted Caramel Chip Apple Blondies!
What Are Blondies?
Blondies are just as delicious as brownies! They are similar to brownies texture-wise, but instead of mixing chocolate or cocoa powder into the batter, blondies are more brown sugar, butter and vanilla based, with a subtle butterscotch/caramel flavor.
Blondies are so easy to make and are practically no-fail. You only need a few pantry ingredients and one bowl to mix it all up in to bake up soft, chewy blondies!
Melted butter makes these coconut blondies rich and amazing. Just make sure to let your butter cool down to room temperature or slightly warm, or you’ll get greasy blondies. Using unsalted butter is best when making blondies. If you use salted, then omit the salt in the recipe.
Love brown butter? If you want to add even more toasty notes to these blondies, you can always brown your butter. People get really excited over browned butter in anything!
We LOVE the Coconut Addition to Our Coconut Blondie Recipe!
We added sweetened shredded coconut to this gorgeous coconut blondie recipe, but you can also add pecans
, walnuts
, white chocolate
, butterscotch chips, chocolate chips or even m&m’s
! The sky’s the limit!
Ingredients You Need
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- pure vanilla extract
- all-purpose flour
- baking powder
- salt
- sweetened shredded coconut
How to Make Easy Coconut Blondies
- Preheat oven to 350°F. In a 9×13 pan, line pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Melt butter in microwave until melted, or for browned butter, place butter in a saucepan over medium heat and cook until it turns golden brown. Let butter cool before next step.
- Using mixer, mix together the cool, melted butter and sugars.
- Add eggs and vanilla and beat on medium-high speed until well combined.
- Add flour, flour, baking powder, and salt. mixture and mix until thoroughly combined.
- Fold in shredded coconut.
- Transfer blondie batter into prepared baking pan and spread evenly.
- Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. Do not overbake.
- Transfer to a wire rack to cool completely before turning out of pan to cut into bars on a cutting board to get nice cuts.
- Blondies can be stored in an airtight container at room temperature up to 5 days.
, line pan with 
and spray with non-stick cooking spray. Set aside.
inserted in the center comes out clean, 35-40 minutes. Do not overbake.
at room temperature up to 5 days.
How to Store and Freeze Coconut Blondies
- Store cooled blondie bars with coconut in an airtight container at room temperature for up to one week.
- To freeze, wrap the sliced blondies in plastic wrap, then transfer to an airtight container or freezer bag. Freeze coconut blondie bars for up to three months. Thaw at room temperature.
These blondie bars with coconut are perfect for entertaining or a special treat with friends or family. These will definitely satisfy the Coconut Lover in your life.
More Special Treats!
- 10 Over-The-Top Blondies That Will Make Your Head Spin
- Sheet Pan Peanut Butter Chocolate Blondies
- Best Coconut Chocolate Chip Oatmeal Cookies
- Brown Sugar Brownie Bars
- 20 Awesome Bars for Fall!
- Best Coconut Chocolate Chip Oatmeal Cookies
- Chocolate Coconut Layered Bars
- Cinnamon Roll Blondies
- Super Easy Peanut Butter Cup Blondies
- No Bake Coconut Cream Layered Dessert
- Simple Homemade Coconut Pudding
Easy Coconut Blondies
Ingredients
- 1 ¼ cups unsalted butter
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups sweetened shredded coconut
Instructions
- Preheat oven to 350°F. In a 9x13 pan, line pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Melt butter in microwave until melted, or for browned butter, place butter in a saucepan over medium heat and cook until it turns golden brown. Let butter cool before next step.
- Using mixer, mix together the cool, melted butter and sugars.
- Add eggs and vanilla and beat on medium-high speed until well combined.
- Add flour, flour, baking powder, and salt. mixture and mix until thoroughly combined.
- Fold in shredded coconut.
- Transfer batter into prepared baking pan and spread evenly.
- Bake until a cake tester inserted in the center comes out clean, 35-40 minutes. Do not overbake.
- Transfer to a wire rack to cool completely before turning out of pan to cut into bars on a cutting board to get nice cuts.
