Dark Chocolate Coconut Blondies

Learn what makes these blondies SO chewy! And coconut and dark chocolate for extra flavor! Recipe on sallysbakingaddiction.com

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.

Can brownies even do unimaginable things like this?

Learn what makes these blondies SO chewy! And coconut and dark chocolate for extra flavor! Recipe on sallysbakingaddiction.com

I’m baking around the clock lately, testing recipes left and right until I find ones I absolutely love. I’ve been behind on work all summer, so this is go-time for me. There’s been many mediocre cakes and possibly a few repulsive cupcakes but, as a whole, a mountain of favorites. Speaking of mountains– did you see my mount Oreo on Insta stories last weekend? I was making ice cream cake for the party. An entire package of Oreos just for the crust!

These blondies were also served up at the party on Sunday, where I secretly used my friends as a blondie focus group.

“Just curious how chewy that blondie you are currently eating is? Too chewy or not chewy enough? On a scale of 1 to 10, exactly how chewy?”

“Is there enough chocolate, too little chocolate, or just enough chocolate?”

“Is the blondie in your mouth a) soft b) brown sugar-y c) coconut-y enough or d) all of the above? You can finish chewing before you answer.”

Normal hostess behavior.

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

My research findings all came back exactly how I imagined: super rich, decadent with dark chocolate, full of brown sugar, coconut, and buttery flavors. Chewy on the edges and oh-so-soft in the centers. And I can’t wait for you to experience them!!

What I did was take a basic blondie recipe (you can see mine here with candy bars!), double it to make a party-size/family style batch, alter a few ingredients here and there, then throw in chocolate and coconut. I actually didn’t wait for the blondies to fully cool before cutting into them (Sorry. Is that a baking sin?) so the edges were a little crumbly, but a lot delicious.

First thing you gotta know: you don’t need a mixer! Just 2 bowls, a whisk, a spatula, and some basic baking ingredients. As well as some self control. I highly recommend making these for an event or literally anything where the blondies won’t stare at you on the counter for 3 days.

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

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, use melted butter. Melted butter also makes a super chewy blondie. Also, use 1 egg + an extra egg yolk. You already know egg yolks are the secret to rich, moist, tender, and chewy cookies and they do just the same in blondies. 2 full eggs was part of the initial cakey blondie problem, so leave 1 egg white out.

All brown sugar for massive flavor. Blondies get their distinctive and unique molasses/butterscotch flavor from brown sugar, so why squeeze white sugar in the mix? I like to use dark brown sugar in blondies 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 helps to make the blondies even chewier than they already are. And I may have been extra generous with the chocolate chips in these, but anywhere around 1 cup is perfect.

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

If you want to get wild and embrace the Fall months upon us, sprinkle a bit of ground cinnamon into the batter. Hot dignity damn that’s seriously good in these blondies! Brownies can never even compare.

Just a few basic ingredients and no mixer! Super chewy and buttery dark chocolate coconut blondies recipe on sallysbakingaddiction.com


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 Spoons | Colorful Mixing BowlsGlass Mixing BowlsGlass Baking Dish

Keywords: dark chocolate coconut blondies, chocolate coconut blondies

Just a few basic ingredients and no mixer! Super chewy and buttery dark chocolate coconut blondies recipe on sallysbakingaddiction.com


Comments are closed.

  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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally