Easy Coconut Blondies Recipe

Introduction

These easy coconut blondies are a delightful twist on the classic treat, packed with rich buttery flavor and shredded coconut for added texture. They bake up moist and chewy, perfect for a quick dessert or snack.

Ingredients

• 1 ¼ cups butter
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 2 cups sweetened shredded coconut

Instructions

1. Step 1: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray it with non-stick cooking spray. Set aside.
2. Step 2: Melt the butter in the microwave until fully melted. For extra flavor, you can brown the butter by cooking it in a saucepan over medium heat until golden brown. Allow the butter to cool before moving on.
3. Step 3: Using a mixer, combine the cooled melted butter with both sugars until well blended.
4. Step 4: Add the eggs and vanilla extract, then beat on medium-high speed until the mixture is smooth and fully combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
6. Step 6: Gently fold in the shredded coconut until evenly distributed throughout the batter.
7. Step 7: Pour the batter into the prepared baking pan and spread it out evenly.
8. Step 8: Bake for 35-40 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake to keep the blondies moist.
9. Step 9: Remove from the oven and transfer the pan to a wire rack to cool completely. Once cooled, lift the blondies out using the parchment paper and cut into bars on a cutting board for clean edges.

Tips & Variations

• For a nuttier flavor, try adding ½ cup chopped macadamia nuts or pecans to the batter.
• Use unsweetened shredded coconut if you prefer less sweetness.
• To make the blondies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Brown the butter for a richer, more complex flavor that complements the coconut perfectly.

Storage

Store the cooled coconut blondies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat gently in the microwave to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut to reduce the overall sweetness. Keep in mind this may slightly change the texture and flavor, but the blondies will still be delicious.

Can I make these blondies dairy-free?

To make them dairy-free, substitute the butter with an equal amount of coconut oil or a dairy-free margarine. The flavor will be slightly different but still tasty, with a hint of coconut.

Easy Coconut Blondies Recipe

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★★★★★

4.8 from 78 reviews

Delicious and easy-to-make Coconut Blondies featuring a rich, buttery base combined with sweet shredded coconut. These bars are perfect for a tropical-inspired dessert that is moist, chewy, and packed with coconut flavor, baked to a golden brown perfection.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¼ cups butter
• 1 ½ cups granulated sugar
• 1 cup brown sugar, packed
• 3 large eggs
• 1 tablespoon vanilla extract

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon salt

Add-ins

• 2 cups sweetened shredded coconut

Instructions

1. Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and spray it with non-stick cooking spray to ensure easy removal of the blondies.
2. Melt Butter: Melt the butter either in the microwave until fully melted or brown the butter in a saucepan over medium heat until golden brown for an extra nutty flavor. Allow the butter to cool slightly before proceeding.
3. Mix Sugars and Butter: Using an electric mixer, combine the cooled melted butter with the granulated and brown sugars. Mix well until fully incorporated and smooth.
4. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract. Continue mixing on medium-high speed until the batter is smooth and well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
6. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until all components are thoroughly combined without overmixing.
7. Fold in Coconut: Gently fold the shredded sweetened coconut into the batter, ensuring it is evenly distributed throughout.
8. Bake: Pour the batter into the prepared baking pan and spread it evenly using a spatula. Bake in the preheated oven for 35-40 minutes or until a cake tester or toothpick inserted in the center comes out clean. Be careful not to overbake to keep the blondies moist.
9. Cool and Cut: Once baked, transfer the pan to a wire rack to cool completely before lifting the blondies out using the parchment paper. Cut into bars on a cutting board ensuring clean, even pieces.

Notes

• For a deeper flavor, use browned butter instead of melted butter.
• Ensure the butter is cooled before mixing with sugars to avoid cooking the eggs.
• Sweetened shredded coconut adds moisture and sweetness; you can substitute with unsweetened but adjust sugar accordingly.
• Use parchment paper for easier removal and cleaner cuts.
• Do not overbake to maintain chewy and moist texture.

Keywords: coconut blondies, easy blondies recipe, coconut dessert bars, quick baked blondies, shredded coconut blondies