These dark chocolate coconut blondies are by far the chewiest, softest blonde brownies you’ll ever make. They’re ultra buttery, studded with dark chocolate chips, and full of sweet coconut flavor. No mixer required for this easy bar recipe!
Homemade dark chocolate coconut blondies are one of the best desserts to recently come out of my kitchen. Each blondie is super soft, decadent with dark chocolate, full of brown sugar, coconut, and buttery flavors. They’re chewy on the edges and oh-so-soft in the centers. And I can’t wait for you to experience them!
Why These Blondies Are Better Than Brownies
I have something you’re going to love more than any brownie you’ve ever tasted. I’m talking about dark chocolate coconut blondies, where dark chocolate and brown sugar and butter and coconut and vanilla meet like they never have before. Each bite is a texture lover’s dream—a little bit buttery, dense, and chewy all in one.
Overview: How to Make Dark Chocolate Coconut Blondies
You only need 2 bowls, a whisk, a spatula, and some basic baking ingredients to make these blondies.
- Whisk the dry ingredients together. This includes all-purpose flour for structure, baking powder to help the blondies rise, and salt for flavor.
- Whisk the wet ingredients together. Begin by combining the melted butter and brown sugar. Whisk in the egg and egg yolk, then the vanilla extract.
- Combine the wet and dry ingredients together. Gently mix the two together, then fold in the coconut and chocolate chips. The batter will be pretty thick.
- Bake. These blondies take about 35 minutes in the oven, or until a toothpick comes out *mostly* clean. If the edges are browning too quickly, cover the bars with foil about halfway through baking.
This Is My Favorite Basic Blondie Recipe
For today’s chocolate coconut blondies, I took my basic blondie recipe (here are the original candy bar blondies) and doubled it to make a family-style batch. I switched a few ingredients around and added plenty of dark chocolate and sweetened coconut. You can bake today’s blondies in a 9-inch square pan (thicker blondies) or a 9×13-inch rectangle pan (thinner blondies). I used a 9×13-inch pan for the photos in this post.
The first time I made these, the blondies were pretty cakey. They were tasty, yes, but not at all dense. I like blondies to be quite dense—somewhere in between crumbly cookie bars and fudgy brownies. To get there, we’ll use melted butter. Melted butter also makes a super chewy blondie. Also, use 1 egg + an extra egg yolk. As you know from my chocolate chip cookies, egg yolks are the secret to rich, moist, tender, and chewy cookies—and they do just the same in blondies. Using 2 full eggs was part of the initial cakey blondie problem, so leave 1 egg white out.
All brown sugar adds incredible flavor. Did you know that blondies get their distinctive and unique molasses/butterscotch flavor from brown sugar? I like to use dark brown sugar for the deepest flavor, but light brown sugar works just as well.
1 cup each of dark chocolate chips and sweetened shredded coconut rounds it all out. The shredded coconut makes the blondies even chewier than they already are. I was extra generous with the chocolate chips in these. Anywhere around 1 cup is perfect.
Best part of all: You don’t need a mixer for this recipe!
If you love the decadence of dark chocolate, you’ll enjoy these dark chocolate cranberry blondies, too.
More Favorite Bar Recipes
- Chocolate Chip Cookie Bars
- Pumpkin Bars
- Rice Krispie Treats
- Peanut Butter Blondies
- Lemon Bars
- Apple Pie Bars
- Scotcheroos
- Salted Caramel Pretzel Crunch Bars
- Snickerdoodle Blondies
Dark Chocolate Coconut Blondies
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 18 large blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These dark chocolate coconut blondies are by far the chewiest, softest blonde brownies you’ll ever make! Full of texture, flavor, and super easy too.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled
- 1 and 3/4 cup (350g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon (15ml) pure vanilla extract
- 1 cup (80g) sweetened shredded coconut
- 1 cup (180g) dark or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
- In a large bowl, whisk the flour, baking powder, and salt together.
- In a medium bowl, whisk the melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the coconut and chocolate chips.
- Evenly spread batter into prepared pan. Bake for about 35 minutes, or until a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack before cutting.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Pan | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
Reader Comments and Reviews
The blond brownies turned out great! I subbed walnuts for the coconut and subbed coconut sugar for the sugar in the recipe. I used a dark metal baking pan, so only baked the brownies for 30 minutes. Probably could do 28-29 minutes next time.
Please send me the original recipe. I sent an email but it said you may not respond. We use this recipe all the time. Than you.
Just sent it to you!
These were excellent! They were chewy and the coconut added nice texture and flavor. I didn’t have dark chocolate chips, so I subbed a Ghirardelli bittersweet (60% cacao) chocolate bar, chopped into chunks. Next time, I would use the chocolate chips instead, since they’ll hold their shape in the bars better, I feel like the chocolate chunks melted into the bars too much, and I was missing out on the texture the chips would have added. Also, I baked my bars 35 minutes like the recipe called for, and they were a bit overdone. I’d bake them 2-3 minutes less next time. They still tasted delicious though. Would definitely make them again!
Please send the old recipe of the butterscotch blondies to me! Thanks !
Hi Trinda! Send us an email and we can send that recipe to you: sally@sallysbakingaddiction.com
Made with unsweetened coconut (was trying to use up) and used 2 eggs to compensate for moisture. Instead of dark chocolate chips, I used an equivalent of caramel chips (you could probably use butterscotch) and threw in about 1/2 cup of toffee bits (again, leftover). So delicious and great chewy texture.
My blondies are really, really dry after following this recipe. Did some water or milk get left out of the recipe?
Can I leave out the chocolate chips and make a blondie for the base of a baked Alaska?
Hi Sharon, You can but the blondies would be quite thick. You can cut this recipe in half or use these candy bar blondies (with or without the candy).
I clicked on a link for salted butterscotch blondies and it came to this
Hi Jen! We were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you. sally@sallysbakingaddiction.com
Looking for the salted butterscotch brownie recipe?
Hi Dawn! We were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so send us an email and we can forward it to you. sally@sallysbakingaddiction.com
Please repost your recipe for salted butterscotch blondies ? Those are amazing. We are using this recipe as the base to recreate your butterscotch blondies but would like to see that recipe again please.
Hi Butterscotch, we were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it, so we will email it to you directly!
Hi Beth,
Can you please email it directly to me too? It is a staple and I would greatly appreciate having it sent. Thank you so much!
Hi Rachel, please send us an email asking for the recipe and we will send it to you! sally@sallysbakingaddiction.com
I think this link may be broken? I’m trying to click through to “Salted Butterscotch Blondies” but keep getting redirected to this “Dark Chocolate Coconut Blondies” recipe. Thank you!
Hi Rachael, we just removed that older recipe because it needs to be reworked. We will work on it and put it back up when we’re satisfied with the results. Until then, we do have a copy of the recipe, email us and we can send you a copy sally(at)sallysbakingaddiction.com
Hello, I would love the recipe for Salted Butterscotch Blondies. Thank you
Hi Robin, please email us and we can send you a copy sally(at)sallysbakingaddiction.com
I’m looking for the salted butterscotch blondie recipe. I sent an email as well.
What modifications should I make to halve this recipe (pan size, cook time, etc)?
Hi Rachael, you could halve the recipe and use a 9×9 pan, but we’re unsure of the bake time needed… maybe around 30-35 minutes. Let us know if you try it!
I baked the halved recipe in a 9×9 pan for 23 1/2 minutes and it turned out great!
These came out delicious! I followed the recipe as written, although I did sprinkle with sea salt and used mini semi-sweet chocolate chips so there would be chocolate in every bite! I baked them for 33 minutes which was perfect. (I am at high altitude, though, so things do bake differently.) Thanks for another great recipe, Sally!
Would unsweetened coconut flakes work too?
Hi Caroline, can’t see why not! We haven’t tested the recipe with unsweetened coconut flakes to weigh in on how the flavor changes, but some readers have made this substitution and reported success. Let us know how they turn out if you give it a try!
I love this recipe! Question: I doubled the batch and cooked in 8×8 glass dishes . Do I need to increase my oven temperature or add more time?
Hi Koree, If you are doubling the batch we would recommend baking it in two separate 9×13 inch pans. If using smaller pans the blondies would be very thick and may not bake all the way through the center. But for glass pans you can use the same oven temperature.
My neighbors keep asking me for these, 6 months after I made them for a block party! These are so easy and perfect that I’ve made them 3 times in 6 months!
Why are my blondies taking over an hour to cook on the inside?
Hi Sara, it’s normal for the middles of blondies to seem slightly underbaked when the come out of the oven. Keep in mind that they will continue to bake/solidify as they cool.
Can I use white whole wheat flour instead of white.
Hi Angela, you can, but the blondies may taste a bit heavy and dense.