Blondies, often called the “vanilla cousin” of brownies, date back to the late 19th century when molasses and brown sugar were popular sweeteners. Unlike brownies, which rely on cocoa for their rich flavor, blondies are all about butter, brown sugar, and vanilla. Adding coconut to blondies is a tropical twist that became popular in the mid-20th century as coconut desserts surged in American baking. The chewy texture and nutty sweetness of coconut pair perfectly with the caramel-like notes of blondies.
Ingredients
1 cup (2 sticks / 226g) unsalted butter, melted
2 cups (400g) packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 ½ cups (120g) sweetened shredded coconut (plus extra for topping)
½ cup (90g) white chocolate chips or chopped white chocolate (optional but amazing)
½ cup (60g) chopped nuts (macadamia, pecan, or almonds – optional)
Instructions
Preheat Oven – Set your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
Mix Wet Ingredients – In a large bowl, whisk together the melted butter and brown sugar until smooth. Add eggs and vanilla; whisk until glossy and combined.
Combine Dry Ingredients – In a separate bowl, whisk flour, baking powder, and salt.
Fold Together – Gently fold dry mixture into the wet mixture. Do not overmix.
Add the Stars – Stir in shredded coconut, white chocolate chips, and nuts if using. The batter will be thick.
Spread & Top – Spread batter evenly into prepared pan. Sprinkle a handful of shredded coconut on top for extra chew and a golden crust.
Bake – Bake for 25–30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool & Cut – Let blondies cool in the pan for at least 20 minutes before slicing into chewy squares or bars.
Tips & Variations
Extra Chewy: Add 1 tablespoon of honey or maple syrup to the batter.
Tropical Vibe: Mix in dried pineapple or mango pieces.
Chocolate Twist: Drizzle melted dark chocolate over cooled blondies.
Gluten-Free Option: Substitute with almond flour or a 1:1 gluten-free baking mix.
Benefits
Coconut brings healthy fats and fiber for satiety.
Brown sugar adds a deep caramel flavor and moisture.
Easy to make in one bowl – less mess, big reward.
Versatile – dress them up for parties or keep them simple for snacking.
Conclusion
Chewy Coconut Blondies are the perfect marriage of soft, buttery blondies with the tropical sweetness of coconut. Whether you enjoy them as an afternoon treat, a dessert with coffee, or for potlucks, they’re guaranteed to be a chewy, golden hit every time.