Dark Chocolate Coconut Blondies

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!

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

dark chocolate coconut blondies

More Favorite Bar Recipes

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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
  • 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


  1. Mine turned into a cookie dough as well! I had to press it down into the pan – there was no pouring it in. I noticed browning along the edges by 10 minutes, and when it browned all over the top by 15 minutes I took it out. The edge pieces were quite dry, but I took it out in time to still have some chewiness in the middle pieces. I did substitute melted butter with melted salted margarine (I use margarine in my baking since we are lactose intolerant, and I only had salted at the time so I used that and skipped adding the extra salt in the recipe). Mixing the melted margarine and sugar together made a molasses consistency, which when mixed with the dry ingredients just made it like a cookie dough. It was still delicious! I would just advise anyone else whose turned into a cookie dough texture before baking to only place in the oven for about 12 minutes.

    1. I just had the exact same issue (cookie dough texture mix) but unfortunately didn’t read your comment first 🙁 baked for 30 minutes and they’re most like crumbly biscuits. Will re-try tomorrow with a shorter baking time!

  2. Can this recipe be made vegan?

    1. Hi Sue! I’m not the best one to ask about vegan baking– I have every little experience with substitutions. Sorry! I do have a category of vegan recipes- you can find them here: https://sallysbakingaddiction.com/category/vegan/ 🙂

  3. These are delicious! Had to adjust oven time cause first batches came out too dry, but now they turn out chewy and dense! I only have one problem, every time I make blondies (any recipe, not just this one), the middle of the batter sinks a lot, so even if they are still delicious, they dont look nice… how can I avoid this?

    1. Hi Pamela! So glad you tried these blondies. Unfortunately that happens with big batches of bar recipes because the center doesn’t cook as fast (or as much) as the edges. The only thing that slightly helps is baking them at a lower temperature with foil on top for longer. This helps them bake more evenly.

  4. I just made these today & they’re pretty good. I was hoping to replicate a dessert that used to be served at Chili’s called Paradise Pie…it’s served warm topped with vanilla ice cream. This recipe was similar but it turned out a bit hard as I baked it for 35 minutes while trying to take care of a sick infant. ☹️ I also added a 1/4 c more coconut since it seemed to literally disappear in the dough.8 was wondering if there was a way to make the outcome softer? And although I definitely don’t want it to be cake-like, would it be a little more crumbly & fluffy if I creamed the sugar instead of using melted butter?

    Btw tangent: I love your Apple muffin recipe! It’s my son’s favorite!

    1. Hi Yumi! I recommend following the recipe as written, including the amount of coconut, and baking for a few minutes less to obtain a softer texture. Make sure you’re baking it on the center rack.

  5. YUMMY!

  6. Had this recipe going on repeat. Damn so good. I add extra chocolate coz why not.. also mixed milk and white but dark is deff the way to go coz its so sweet. Best served fresh and warm.. goes pretty hard after being in the fridge. Its literally divine MAKE IT!

  7. Jackie Walth Duchscher says:

    Thank you AGAIN for another amazing recipe! I have made this a couple times now and swapped out the chips and coconut for different types. I really appreciate your tips! I tend to have trouble telling when it is done as I typically over bake. I love your tips! This is amazing with your salted caramel! Thank you so much! Best cookie bar recipe yet!

  8. Hi Sally.
    Do you think i could add a little coconut extract?

    1. Absolutely. You can add 1 teaspoon of coconut extract to the batter. Feel free to leave the vanilla extract amount the same or reduce it down to 2 teaspoons.

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

  10. 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!

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

  12. These were the best blondies! Baked for 35 minutes as directed and they came out perfectly chewy. I made my own sweetened coconut https://motherwouldknow.com/how-to-substitute-unsweetened-for-sweetened-coconut/ which turned out great and bonus avoids the icky preservatives in the store bought kind.

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