Easy Coconut Blondies
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These coconut blondies are rich, chewy, and buttery with sweetened coconut baked right in. They mix up in one bowl, bake to golden perfection, and deliver that soft, chewy texture everyone loves. If you’re craving an easy coconut blondie bar recipe that never fails, this one’s a keeper.
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!
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What Are Blondies?
Blondies are the buttery, brown‑sugar cousin to brownies — soft, chewy, and full of warm vanilla‑butterscotch flavor. Instead of cocoa powder, blondies rely on brown sugar, butter, and vanilla to create that rich, caramel‑like taste and classic chewy texture.
They’re incredibly easy to make and practically no‑fail. All you need is one bowl, a few pantry staples, and melted butter to get that soft, chewy blondie base. Just be sure the butter cools slightly before mixing so your blondies don’t turn greasy. Unsalted butter works best, but if you use salted, simply omit the added salt.
If you love deeper, toastier flavor, you can even brown the butter — it adds amazing nutty notes (and people go wild for it). My Ultimate Brown Butter Blondies are a perfect example.
Why We Love the Coconut Twist
Sweetened shredded coconut takes these blondies to a whole new level — chewy, buttery, and loaded with coconut flavor in every bite. You can also mix in pecans, walnuts, white chocolate, butterscotch chips, chocolate chips, or even M&M’s in these coconut dessert bars. The sky’s the limit.
Why You’ll Love These Coconut Blondies
- They’re rich, buttery, and perfectly chewy — everything a blondie should be.
- Made with simple pantry ingredients and mixed in one bowl.
- Loaded with sweetened coconut for extra flavor and texture.
- A no‑fail blondie recipe that bakes up beautifully every time.
- Easy to customize with chocolate chips, nuts, or butterscotch.
- Perfect for potlucks, bake sales, or quick weeknight treats.
- These coconut dessert bars stay soft for days and freeze like a dream.
Ingredients for Coconut Blondies
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- pure vanilla extract
- all-purpose flour
- baking powder
- salt
- sweetened shredded coconut
Instructions 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 in a large bowl.
- 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 or toothpick 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.
How to Store and Freeze Coconut Blondies
- Store: Once cooled, keep your coconut blondie bars in an airtight container at room temperature for up to 1 week. They stay soft, chewy, and delicious.
- Refrigerate (optional): If your kitchen runs warm, you can refrigerate them — just bring to room temp before serving for the best texture.
- Freeze: Wrap each blondie in plastic wrap, then place them in a freezer‑safe container or zip‑top bag.
- Freeze Time: Coconut blondie bars freeze beautifully for up to 3 months.
- Thaw: Let them thaw at room temperature until soft and chewy again.
More Variations
- Add white chocolate chips or chocolate chunks.
- Mix in toasted pecans or walnuts for crunch.
- Stir in butterscotch chips for extra caramel flavor.
- Add a handful of M&M’s for a fun, colorful twist.
- Swap the coconut for toasted coconut to boost flavor.
- Drizzle the cooled blondies with melted white chocolate.
- Add a teaspoon of almond extract for a bakery‑style flavor upgrade.
Coconut Blondies FAQ
Can I make these coconut blondies ahead of time?
Yes — they stay soft and chewy for several days, so they’re great to bake in advance.
Can I use unsweetened coconut instead of sweetened?
You can, but the texture and sweetness will change. Sweetened shredded coconut gives the best chew and flavor.
How do I know when blondies are done baking?
The edges should look set and lightly golden, while the center stays soft. They’ll firm up as they cool.
Can I add mix‑ins to this coconut blondie recipe?
Definitely — white chocolate chips, chocolate chunks, nuts, or butterscotch chips all work beautifully.
Why are my blondies cakey instead of chewy?
Too much flour or overbaking can make blondies cakey. Spoon and level your flour and pull them from the oven while the center is still soft.
Can I double the recipe?
Yes — bake in a 9×13 pan and add a few extra minutes to the bake time.
These coconut blondies are the perfect mix of chewy, buttery, and sweet — simple to make and impossible to resist. Whether you keep them classic or load them up with your favorite mix‑ins, they’re the kind of easy dessert that disappears fast. Enjoy every soft, coconut‑packed bite.
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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.
