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

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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

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 (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

Instructions

  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.

Notes

  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

162 Comments

  1. These look so rich and decadent!
    One thing to note though: amount of flour to be used is 1 cup or two? Some discrepancy there.

  2. a blondie focus group?!? love the sound of that! i’m sure everyone around you is used to that sort of thing now, but the more i ask my friends/family to explain, the more deer in the headlights looks i get, haha.

  3. Ohhh, those blondies look good! Maybe browning the butter would take it to another level. (Okay, that sounds like something you would say, Sally!)

  4. I love coconut with caramel flavors, like samoas…these blondies look amazing! I’d totally make them today except I happen to be MOVING TO NORTH CAROLINA. Oh my gosh, freaking out 😉 Maybe they will be my inaugural recipe once I’m moved in! 😀

    1. Caley – We just moved to North Carolina from Texas last month! You will love it! I’m making these today to thank everyone that helped us move. I love that these sound easy enough to make even when you’re exhausted from moving. 🙂 Safe travels!

  5. Good morning Sally!!!
    A few days ago I have been looking for a blondie recipe…and the universe have put this yummy recipe (from your hand) in my way…Love it! I`m gonna make it this afternoon and I will tell you how it work…Have a nice day!

  6. Omg I love the focus group thing! Haha I do that often when I give my friends baked goods too! Dark chocolate and coconut baked into a blondie? YES PLEASE, I’d also be happy to test anything you need! 😉

  7. I love using friends as a focus group because they’re just so grateful to be fed. But then I have to tell them to be brutally honest, or I don’t get the answers I need.
    These are heaven. I love the way the top turns out. Like kind of glossy. It’s great!

    1. Same! I beg for super honest answers because I usually just get “these are delicious!” but I feel like anything with butter and sugar can be delicious 😉

  8. Hi Sally,

    I love your recipes. Dark Chocolate Coconut Blondies is my homework for tonight.
    (and who doesn’t like homework…nerds please be quiet)…Last week I made “Easy Sweet Chili Chicken” from this link https://sallysbakingaddiction.com/2016/07/26/easy-sweet-chili-chicken….It was fantastic…easy meal for busy people…

  9. These simply couldn’t sound more tempting and they look just as good, if not better, than how they sound!!!

  10. I love how you actually got the crinkly brownie skin on top–the part that makes brownies so irresistible and so different from bar cookies. These blondies look fantastic!

  11. Hi Sally! Oh my gosh these look amazing! I need to try these out. Just one quick question since I’m allergic to coconut. If I leave out the coconut does anything else change?

    1. Not really! The blondies may not be as chewy, but you won’t be missing out on much besides flavor. You can add chopped nuts, butterscotch chips, white chocolate chips, or more chocolate chips in its place if you’d like!

      1. Would you add those substitutions in equal measure (so, 1 cup of any of those things), or more/less?

      2. 1 cup of any of those. I’d stick to 2 cups – 2 and 1/4 cups of total add-ins. So 1 cup chocolate chips, 1 cup butterscotch chips. Or 1 cup chocolate chips 1 and 1/4 cups chopped nuts, etc.

  12. I made your browned butter boonies and the batter was more like a cookie batter and the blondie came out more like a cookie bar.  Any suggestions? 

    1. Which brown butter blondies? Did you use brown butter for this recipe? I have a lot of recipes in my archives and I can’t pinpoint which one it is, sorry!

  13. These look awesome, I think I only read the title and said to myself, YES! I have been on such a coconut kick lately, I don’t know what it is, I have been loving Bare’s chocolate coconut chips and C2O’s Sweet and salty chips, they also have salted caramel, but no luck yet finding them at the store yet. These are definitely getting made VERY soon, and I love that I don’t even need a mixer for them, bonus!

  14. I think my fall baking hormones are kicking in here.  Lately it seems that everything you post sounds so great that I want to try to replicate it in my own kitchen!  These are def on the list …

  15. I made 75 cookies over the weekend to thanks husband’s co-workers that helped us move. Hubby and kids ate a good amount of the cookies and I have a few more people to thank. These look much less time consuming (and more delicious) than making more cookies. I have all the ingredients to make them today, except I don’t have enough butter. Can I use 1/2 cup butter + 1/2 cup coconut oil? Would that affect the density or make it too coconuty?

    1. I think half butter half coconut oil would actually be REALLY good. Make sure the coconut oil is melted– just melt the two together. Let me know how it goes!

      1. I melted the coconut oil and butter together and they were so chewy! I made one batch with the shredded coconut for my coconut lovers and one batch without, both were equally good! Thank you!

  16. Hi Sally,
    Great recipe! Baking is not very common in India. Some like me have just started experimenting with it.. mostly out of interest or in my case, an addiction.. just like you! I have made many of your recipes and they have always received great response from my family.. my daughter isn’t into anything sweet,but she binged on your Fudgy Nutella brownies.. My GOD, those were the best brownies i ever made!Thanks a ton for that! I love the fact that you also mention the weight in gms…

    I would like to try this recipe. but, in India we don’t get shredded sweetened coconut.. we get unsweeetened dessicated coconut though.. any thoughts on how I can substitute the sweetened shredded coconut with unsweetened dessicated coconut?

    1. Hi Priya! Those nutella brownies are among my favorite recipes this summer! You can use unsweetened coconut instead with no other changes to the recipe. The blondies will still be quite sweet and will bake up wonderfully.

      1. Just thought I should let you know! These were a big hit. My daughter loved it! To me that is a big accomplishment! getting approval from her

  17. I love blondies! I’ve made your brown butter blondies about 3 times now, twice just this summer, and they get gobbled up everytime. I don’t know what it is about blondies than can be superior to brownies – maybe because they’re more underrated in the dessert world and there’s so many more ways you can adapt them then brownies. I have to admit, I’m not a huge coconut fan, but usually, in desserts like Nanaimo bars, I quite enjoy the flavour and texture coconut adds, so I don’t think I’ll be afraid to give these a try 🙂

    1. I love coconut’s texture in bars and cookies too! Blondies are one of my favorites to make simply because of the brown sugar and butter flavors. So much you can add to them too!

  18. Sally these look absolutely delicious! My husband loves coconut and I am a new lover of dark chocolate, what the perfect combo for us! These will definitely be added onto my must bake list! Not sure about you but I add recipes and ideas to my must make list faster than I can actually make them!

      1. I sure did Sally and they were sooo amazing. They were that good in fact that not even a crumb remains and I don’t even feel ashamed to admit that hahaha…thanks again for an amazing recipe.

  19. Can you substitute almond flour for the regular flour? I would love to share these with my co-workers, but one has a gluten allergy. 

    1. I’m not sure about that– I’m not the best source to ask for subbing out all-purpose flour for a GF option. So sorry! But let me know if you try it.

  20. These look amazing Sally! When I was reading the recipe I thought “why not add some almonds in these and make them almond joy blondies!?” Trying that this weekend and will post on Instagram! 

  21. I got this email this morning and practically drooled all over my desk! I happened to pull up the recipe when I got home and realized I had all the ingredients….they’re in the oven now!! 🙂 

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