Chocolate Coconut Chewy Blondies

These chocolate coconut blondies are extra thick and chewy with melty chocolate chunks and plenty of sweet coconut in every bite. They come together fast with simple ingredients and never last long in my house thanks to their rich flavor and cookie-like texture.

I made these first as a way to use up leftover coconut and now they are always the first treat gone at bake sales and family birthdays

Ingredients

• Unsalted butter: Provides richness and moisture for a chewy blondie Choose a quality butter for best flavor
• Light brown sugar: Adds deep caramel notes and gives the blondies their fudgy center Make sure it is fresh and pack it into the cup for accurate measuring
• Large eggs plus egg yolk: Binds everything and adds extra chew A single yolk makes the texture especially rich
• Vanilla: Enhances flavors and brings warmth Use pure vanilla extract for best taste
• Fine salt: Balances sweetness and keeps flavors bright Choose a fine grain so it blends evenly
• All-purpose flour: Gives structure Pick a good quality unbleached flour for a delicate texture
• Sweetened shredded coconut: Adds sweet chewiness and aroma Choose fresh coconut and break up any clumps for even mixing
• Semisweet chocolate chopped or chips: Brings pockets of melty chocolate throughout Rough chop a bar for gooier results or use your favorite chips

Step-by-Step Instructions

Prepare the pan:

Line an eight inch square metal baking pan with foil or parchment leaving overhang on the sides for easy removal Grease well so the blondies release easily

Mix the butter and brown sugar:

Combine melted butter with brown sugar in a large bowl Stir until combined and glossy so that the sugar starts to dissolve into the butter

Add eggs and vanilla:

Stir in both eggs and the extra yolk along with the vanilla until smooth and silky Do not overmix to keep the blondies tender

Add dry ingredients:

Stir in salt and flour This should form a very thick dough like batter Use a heavy spatula for this step

Fold in coconut and chocolate:

Add three quarters of the coconut and chocolate chunks and fold gently so they are evenly distributed Save the rest for topping

Spread and top:

Spread the thick batter into the prepared pan smoothing the top Sprinkle remaining coconut and chocolate over and press lightly so they stick

Bake:

Bake at three hundred fifty degrees Fahrenheit for about forty minutes The center should be just set and slightly gooey for the best chewy blondies

Cool and cut:

Allow the blondies to cool fully before lifting out using the overhang Cut with a large sharp knife for clean squares or wipe a plastic knife between cuts

Save

Storage Tips

Once cooled store blondies covered at room temperature for up to three days For extra longevity you can refrigerate them but bring to room temperature before serving for the best texture If you want to freeze wrap tightly and store for up to two months thawing before eating

Ingredient Substitutions

If you do not have light brown sugar you can use dark brown sugar for deeper flavor You can swap semisweet chocolate for milk or dark chocolate chips You can also use unsweetened coconut but add a couple teaspoons extra sugar to the batter if so Nuts like pecans or walnuts are welcome add ins for some crunch

Serving Suggestions

These blondies are perfect on their own with coffee or tea For dessert I like to warm a piece slightly and top with vanilla ice cream and a sprinkle of toasted coconut Mini blondie squares are a crowd hit at picnics or potlucks

A Bit of Blondie History

Blondies are often thought of as vanilla bars but their rich brown sugar and buttery base actually predates brownies in early American cookbooks The addition of coconut and chocolate makes these extra indulgent and a favorite in my kitchen especially for coconut lovers

Frequently Asked Questions About Recipes

→ What can I use instead of chopped chocolate?

Chocolate chips work just as well and offer even chocolate distribution throughout the bars.

→ How do I get clean, even slices?

Allow to cool fully, then use a large sharp or plastic knife, wiping clean under hot water between cuts.

→ Can unsweetened coconut be substituted?

Yes, but the bars may have less sweetness and a drier texture. Taste and adjust sugar if needed.

→ How should blondies be stored?

Cover and keep blondies at room temperature for up to three days. Warm briefly before serving if desired.

→ Is a metal pan necessary?

A metal pan ensures even baking and crisp edges. Glass pans may require a longer bake time.

→ Can these be made ahead?

Absolutely, prepare in advance and store as directed. Flavor deepens after a day.