This post may contain affiliate links. Please read my disclosure policy.

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!

stack of dark chocolate coconut blondies

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!

dark chocolate coconut blondies in a baking pan

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. We use the same base recipe as my butterscotch blondies, but bake them in a 9×13-inch pan instead of a square 9-inch pan. Each bite is a texture lover’s dream– a little bit buttery, dense, and chewy all in one.

ingredients for dark chocolate coconut blondies

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.

  1. Whisk the dry ingredients together. This includes all-purpose flour for structure, baking powder to help the blondies rise, and salt for flavor.
  2. 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.
  3. 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.
  4. 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.
pouring wet ingredients into dry ingredients in a glass bowl

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.

dark chocolate coconut blondie batter in a glass bowl with a spatula

dark chocolate coconut blondies

More Favorite Bar Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of dark chocolate coconut blondies

Dark Chocolate Coconut Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 18 large blondies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.


  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) 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


  1. 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.
  2. In a large bowl, whisk the flour, baking powder, and salt together.
  3. 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.
  4. 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.
  5. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Special Tools: Measuring Cups & Spoons, Glass Mixing Bowls, and Glass Baking Dish

Keywords: dark chocolate coconut blondies, chocolate coconut blondies

Reader Questions and Reviews

  1. I followed almost completely, and they baked beautifully. Soft and gooey and golden. I would definitely bake again.

  2. Blondie perfection! Delicious buttery vanilla flavor with dark chocolate is amazing. Very easy recipe anyone can try.
    I only had unsweetened shredded coconut, so just mixed that with simple syrup. Also put a bit of heath bar toffee baking bits in with the chocolate. Baked this at 340 for about 10 min longer as I have a 9×9 inch pan and turned out rich and chewy – just how I like it!

  3. These bars are flavorful and the texture is perfect. I used unsweetened coconut shred and they still turned out great!

  4. These were the best blondies! Baked for 35 minutes as directed and they came out perfectly chewy. I made my own sweetened coconut which turned out great and bonus avoids the icky preservatives in the store bought kind.

  5. 13X9 pan for 35 mins is waaaaay too long. Wish i read all the comments or trusted my gut. Its frustrating when recipes are not accurate. These should have cooked 20 mins max.

    1. Baked a second batch as they needed to be re-made. Since i have a darker coated pan, i reduced the temp to 325. I browned my melted butter because, why not? Baked for 20 mins and then they came out correctly. Times for different size pans should be considered.

    1. Hi Sari, We haven’t tested this recipe with vegan substitutes but let us know if you do! If you are interested here are all of our vegan recipes.

  6. I had a friend bake them for me for a bridal shower a few weeks ago. They were magnifique!!! Like wowzah delicious. I decided to make myself yesterday because I was craving them lol.
    I set the timer for 30 minutes-5 minutes earlier than stated. And, because I was really busy, never checked on them again. Mistake ugh.
    My oven doesn’t run hot and my pan was not a dark pan.
    They were toast lol. I normally underbake and “underset” timer by at least 10 minutes normally when trying new recipes. I blew it and they were bricks hehe.
    My advice is to really watch them and check 10 minutes or more before bake time.
    Was my own fault lol but 30 minutes was wayyy too long and trust me—You’re going to want these babies done perfectly. Because they are scrumptious!! Thanks Sally for a super easy super yummy bar recipe.

  7. Legit my go to recipe, I make it with margarine (cos its cheaper) and add chopped dates (slightly healthier than chocolate haha) and its still awesome!

  8. Absolutely divine! I browned my butter and added shredded coconut on top top. They were so perfectly chewy and smelled amazing! I was wondering if I can sub some of the brown sugar for coconut sugar?

  9. I browned the butter, used dark chocolate chunks, and put flaky salt on top and they were incredible. I will say I agree with everyone that 20 minutes is perfect for a 9×13 pan. Any more than that and they would’ve been over baked.

  10. I am making this recipe soon and want to know if I can substitute butterscotch chips in place of the dark chocolate. Have some that can’t eat chocolate.

  11. I can only find sweetened flaked coconut in the store by my house. Can I substitute that for the shredded coconut? If so, would I use the same amount?

    1. Hi Karen, that should work — what you could do is give the coconut a couple of chops with a sharp knife to make the pieces even smaller and more like shredded coconut. That will help it to be more evenly distributed throughout the batter. Hope you enjoy the bars!

  12. These turned out amazing! I may never go back to regular brownies. I browned the butter and added the sugar to the hot butter in the skillet to make it like a caramel. Otherwise followed the recipe as written, just mixed it all in the skillet i melted the butter in. I used a heavy bottom glass pyrex dish with parchment paper and it took the full 35 minutes to bake.

  13. I didn’t have the coconut so I just omitted and mine taste great but are very greasy I think the 1 cup of butter was way too much and I’m not sure if it’s bc I didn’t add coconut or if it’s perhaps a typo in the recipe. I almost used 1/2 cup and wish I had…

    1. Hi Lenna! Shredded coconut acts as a dry ingredient in baking recipes. Because you left it out, the ratio of wet to dry ingredients was way off. If you try these blondies again make sure to use the shredded coconut!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.