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!

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

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!

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

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.

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

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.

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

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!

How to make dark chocolate coconut blondies on sallysbakingaddiction.com

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 Cups & Spoons, Glass Mixing Bowls, and Glass 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

172 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.

    1. It’s 2 cups 🙂

  2. heather (delicious not gorgeous) says:

    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!)

    1. And it TOTALLY would!

  4. Nina Stjärnehag says:

    Sally, LOVE (heart-eyed smiley) on these, just one Q: do you mean 1 cup (125 g) of flour or 2 cups (250g)?

    1. Thanks Nina! And it’s 2 cups. Sorry about that!

  5. 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. GOOD LUCK! Thinking of you and safe travels my friend!

    2. 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!

  6. 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!

    1. Yes, please come back and let me know!

  7. Marina @ A Dancer's Live-It says:

    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! 😉

  8. 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 😉

  9. 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…

    1. I’m glad you tried the sweet chili chicken! Making it for dinner this week!

  10. Tori//Gringalicious says:

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

  11. Heidi @ Red Checkered Tablecloth says:

    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!

    1. Yes! And thatusually comes from the chocolate chips (the extra sugar inside) 🙂

  12. 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.

  13. 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? 

  14. *blondies-not boonies

    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!

  15. http://greatideas.people.com/2015/03/03/blondie-recipe-brown-butter-sallys-baking-addiction/

  16. 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!

    1. salted caramel coconut chips sound OUT OF THIS WORLDDDDDD.

  17. 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 …

    1. Haha fall baking hormones, I love it!

  18. 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. Janine Allard says:

        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!

      2. Good to know!!

  19. 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

  20. Kayle (The Cooking Actress) says:

    ooooh these blondies look AHHHMAZING

  21. 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!

  22. These look heavenly. Afraid to make them because I might just eat the whole pan!

  23. Ugh. Those look sooooo good! I’m craving to bake cinnamon-y yumminess autumn stuff.

  24. Britt @ Sweet Tea & Thyme says:

    These are the dessert of the summer! it’s like an almond joy in blondie form, I’m in love!

  25. 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 totally relate. My “to bake” list is pages upon pages long. No way I can keep up either!

  26. Well I know what I will be baking tonight!! I am a total coconut addict…add it to a blonde mix with loads of chocolate and I am in bakers bliss…thanks for sharing.

    1. Did you make them? Hope you loved them Kylie!

      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.

  27. 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.

  28. Cakes Mumbai says:

    You inspire and amaze me with each creation

  29. 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! 

    1. Yes please let me know how they turn out! I’d love to see 🙂

  30. 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!! 🙂 

    1. ENJOY!!!

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