Tessa’s Recipe Rundown
Taste: Kind of like a more flavorful mounds bar!
Texture: Ultra rich, chewy, fudgy, and gooey.
Ease: Super simple and easy recipe. The trick is baking properly which I address in the light pink box below.
Pros: Fun twist on the classic blondie.
Cons: Might be too rich for some palates.
Would I make this again? Yes! Wish I had a bite right now as I’m writing this 🙂
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These Chocolate Coconut Blondies are one of my go-to easy dessert recipes.
Despite the fact that I’m a total chocoholic, I also absolutely love blonde brownies.
I’ve actually never heard anyone call them that, only “blondies.” Maybe it’s a regional thing?
If you’re familiar with my site, you know I have tons of delicious bar dessert recipes. I just love them! They’re always easy to make, easy to transport, and easy to serve a group.
Honestly, I’d take a bar dessert over most cakes any day. It’s totally a texture thing for me.
That’s why I’m not afraid to go to the next level with blondie texture. This Chocolate Coconut Blondies recipe is insanely thick, rich, and gooey.
You can definitely cut them up into smaller pieces, especially if you’re serving a crowd, because you really only need a few bites to be satisfied. But sometimes I just can’t help myself… they’re so good!
These blondies are perfect for Easter, springtime parties or gatherings, or really anytime of year! I hope you enjoy them as much as I do!
Sprinkle of Science
How to Make Chocolate Coconut Blondies
What Does the Extra Egg Yolk Do?
The extra egg yolk helps these Chocolate Coconut Blondies develop a wonderful chewy fudgy texture by adding extra fat and protein. Eggs are essential to getting a good texture with this recipe!
What Type of Pan is Best for Chocolate Coconut Blondies?
- This recipe yields a lot of batter for a small pan, to achieve ULTRA thick and rich blondies that are still slightly gooey in the center.
- To ensure the blondies cook through, set up, and hold their shape, I highly recommend using a quality metal baking pan like this one.
- I don’t recommend using glass or ceramic as those materials take longer to heat up and cook – learn more about Glass vs. Metal Baking Pans here.
- The blondies will continue to bake from the residual heat of the oven as they cool. Then they’ll set. If your oven runs cold, you may need to add a few minutes to the baking time. Learn more about oven temperatures here.
Can I Double this Recipe?
Yes! Just bake it in a 9×13-inch metal baking pan and add a few minutes to the baking time.
I Don’t want Blondies This Thick. Can I Halve the Batter?
Yes, if you prefer thinner, less rich blondies, feel free to divide all ingredients in half (you can keep the whole egg yolk) and bake for 20 minutes.
What if I Can’t Find Sweetened Shredded Coconut?
- This recipe was made to use finely shredded sweetened coconut.
- If you can’t find or don’t prefer sweetened coconut, use unsweetened coconut instead.
- I do think the texture is better with something more finely shredded. If you can only find coarser coconut flakes, pulse them in the food processor or blender a few times to make a finer texture.
- The coconut on top of these blondies gets toasted through baking, so I don’t find it necessary to toast the coconut before adding to the batter.
Can I Use Chocolate Chips Instead?
Sure! Use 1 heaping cup instead of the chopped baking chocolate.
Can I Add Nuts?
Yes! If you want more of an almond joy flavor, feel free to add 1/2 cup chopped almonds to the batter along with the chocolate and coconut.
How to Store Chocolate Coconut Blondies
Store Chocolate Coconut Blondies inside an airtight container at room temperature for up to 3 days.
More Blondies Recipes You’ll Love:
- Classic Blondies
- Cookie Butter Stuffed Blondies
- Easter Blondies (made with Cadbury eggs!)
- Caramel Pecan Blondies
- Brown Butter Triple Chocolate Blondies
Chocolate Coconut Blondies
Ingredients
- 2 sticks (227 grams) unsalted butter, melted
- 1 3/4 cups (350 grams) light brown sugar
- 2 large eggs plus 1 egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon fine salt
- 2 cups (254 grams) all-purpose flour
- 1 cup (80 grams) sweetened shredded coconut
- 8 ounces (227 grams) semisweet chocolate*, chopped into chunks
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
- In a large bowl, combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flour. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
- Spread the batter evenly into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still slightly gooey.
- Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
- Cover and store blondies at room temperature for up to 3 days. If desired, reheat slightly in the microwave before serving.
Recipe Notes
This post was originally published in 2019 and has been updated with additional recipe tips and Science of Baking information. Photos by Ashley McLaughlin.
If i half the receipe, do i need to half my baking time?
Hi Lynn! If you wish to halve the recipe, cut the batter in half (you can keep the whole egg yolk) and bake for 20 minutes. Just note, these will be thinner blondies then! Let us know what you think! 🙂
These blondies are wonderfully gooey and yummy and so coconutty! I made a half-recipe (thanks for the recipe modifications, Tessa) and they turned out perfect. Great way to use up the remainder of coconut hanging around. I will definitely be making these again.
So glad you enjoyed these blondies!
Delicious! I made a half batch, but was too lazy to separate my egg. My result was much more cake-like, but still decadent! Perfect treat for coffee! Thanks for the recipe!
So glad you tried these blondies out!
I’m a little confused so we use two whole eggs and one yolk or one whole egg and yolk? Thanks can’t wait to make these!
I made a half recipe and baked it in a glass loaf pan. It was delicious!! The edges were perfect, but the very center was not completely cooked. I didn’t want to cook it for longer because the edges would have been overdone. I put a little bit fewer chocolate chips and I think it was well balanced.