White Chocolate Coconut Blondies

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Ever bite into a dessert that makes you pause, close your eyes, and savor every chewy, buttery second? That’s exactly the kind of moment these White Chocolate Coconut Blondies deliver. They’re rich with notes of caramelized brown sugar, creamy white chocolate chunks, and a hint of toasted coconut that transports your taste buds to sunny places.

Perfect for those times you want something decadent but easy, these blondies strike the right balance between chewy and gooey. Whether you’re baking for a casual gathering, holiday treat tray, or just a personal sweet escape, these bars deliver flavor that feels indulgent without being fussy.

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Preparation Phase & Tools to Use

Before diving into mixing bowls and sweet aromas, let’s talk setup. The right tools make all the difference in baking consistency and ease:

• 8×8-inch Baking Pan – This size is ideal for achieving that thick, chewy texture. Too large and you’ll end up with overbaked edges and thin centers.
• Mixing Bowls (medium & large) – Having at least two bowls helps keep wet and dry ingredients separated until the right moment, avoiding overmixing.
• Rubber Spatula – You’ll need something gentle yet thorough to fold the white chocolate and coconut into the batter without deflating it.
• Parchment Paper – This is a must for easy lift-out and clean edges. Plus, it saves time on cleanup.
• Whisk & Hand Mixer (optional) – A whisk is great for combining the wet ingredients by hand, but if you prefer ease, a hand mixer on low gets it done fast.

Set up your workspace, preheat that oven, and let’s turn simple ingredients into something golden and irresistible.

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Ingredients for the White Chocolate Coconut Blondies

• Brown Sugar – Brings deep caramel flavor and adds moisture, giving these blondies their signature chewy texture.
• Unsalted Butter – Melted for easy mixing and a rich, buttery foundation. It binds everything and gives that dense, gooey finish.
• Egg – Just one, but it’s the key to structure. It helps the blondies hold their shape while staying soft.
• Vanilla Extract – Enhances all the other flavors, especially balancing the sweetness of the white chocolate.
• All-Purpose Flour – The base that gives structure without making the blondies cakey.
• Salt – Just a pinch brings out the sweetness and adds balance.
• White Chocolate Chips – Creamy and sweet, they melt slightly into the batter and create little pockets of decadence.
• Shredded Coconut (sweetened) – Toasty and chewy, it adds texture and a tropical layer of flavor.

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How To Make the White Chocolate Coconut Blondies

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Melt the Butter and Mix the Base

In a large bowl, melt the butter. Add brown sugar and whisk until smooth and glossy. Then, beat in the egg and vanilla extract until combined.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together flour and salt. Slowly add this dry mix into the wet ingredients, stirring gently with a spatula until just combined.

Step 4: Fold in the Add-Ins

Gently fold in the white chocolate chips and shredded coconut. Make sure they’re evenly dispersed for bites packed with flavor.

Step 5: Spread and Bake

Pour the batter into the prepared pan and smooth the top. Bake for 22–26 minutes, or until the edges are golden and the center looks set (but not firm). A toothpick should come out with a few moist crumbs.

Step 6: Cool and Slice

Let the blondies cool completely in the pan. Once cool, lift them out using the parchment overhang and slice into squares. Enjoy that chewy, buttery bliss.

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How to Serve and Store White Chocolate Coconut Blondies

These blondies are rich enough to stand alone, but you can elevate them with a light dusting of powdered sugar or a scoop of vanilla ice cream for dessert-worthy flair. If you’re serving at a party or potluck, cut them into smaller squares—they go a long way.

For storing, keep them in an airtight container at room temperature for up to 4 days. They stay chewy and delicious even after a couple of days. For longer storage, freeze them individually wrapped in parchment and placed in a zip-top bag for up to 2 months. Thaw at room temp and enjoy as if freshly baked.

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Frequently Asked Questions

What makes blondies different from brownies?

Blondies use brown sugar and vanilla instead of cocoa or chocolate base, giving them a caramel-like flavor and a golden, chewy texture.

Can I use dark chocolate instead of white chocolate?

Absolutely! While white chocolate complements the coconut beautifully, dark or semi-sweet chocolate adds a bolder contrast.

Should the coconut be sweetened or unsweetened?

Sweetened shredded coconut is recommended for extra flavor and moisture, but you can use unsweetened if you prefer a less sweet version.

Can I make these gluten-free?

Yes, simply substitute a 1:1 gluten-free all-purpose flour blend. Check the texture—you may need to reduce baking time slightly.

How do I know when blondies are done baking?

Look for lightly golden edges and a center that’s set but still soft. A toothpick should come out with a few moist crumbs, not clean.

Can I double this recipe?

Yes! Just use a 9×13-inch pan and bake a few minutes longer—around 28 to 32 minutes. Keep an eye on the edges.

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Want More Blondie and Bar Dessert Ideas?

If chewy, buttery bars are your jam, you’ll want to explore more of these irresistible recipes. You might also like the Chocolate Peanut Butter Dream Bars, layered with silky textures and rich flavors.

For something with a hint of fruity charm, try the Cheesecake Deviled Strawberries—a bite-sized beauty that satisfies both creamy and fresh cravings.

Love a classic profile with extra chew? Don’t miss the Cinnamon Donut Bread for cozy spice and crusty-sweet edges.

And if tropical notes appeal to you, the 2-Ingredient Pineapple Cake is as easy as it gets—perfect for weeknights or last-minute gatherings.

Finally, for a zesty finish, the Elegant Lemon Marbled Cheesecake Bars hit the perfect balance of tang and cream.

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Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you tweak the coconut? Maybe add macadamia nuts? Leave a comment below. I’m always curious how you customize your blondies.

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