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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/easy-coconut-blondies-recipe/