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

More Favorite Bar Recipes

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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. Going to have to make these really soon!

  2. Made these tonight-delish… These turned out perfect even though I had a mishap.. As I was setting the timer I somehow accidentally turned off my oven..Went to check on these halfway through and noticed that my temperature was slowly declining…Oops..Was able to save them though… I did have to omit the coconut just because I have 3 picky girls but they were still delish!

    1. I’ve definitely done that before! Well, I’m glad they were loved regardless of the snafu!

  3. You just rocked my world!!  Oh man!!  My most fav things whirled up into an amazing sweet treat.   I am making these asap!!  Thank you for the recipe. 

  4. These look so delicious!! Gotta givem a try.

  5. Michelle @ Modern Acupuncture says:

    These. Look. Amazing! Love that you added coconut. So funny that you mentioned you don’t need a mixer to make them, becauseI just got a KitchenAid this week, eeeek! So of course I had to visit your website to see what Sally recipe will I christen my mixer with? 🙂

    1. Too funny! Congrats on your brand shiny new mixer though 🙂 How about the new cinnamon rolls?!

  6. These blondes look amazing. Thanks for sharing!
    Coconut and dark chocolate are one of my favorite combinations. Just curious, what do you think about substituting 1/2 cup of butter for 1/2 cup melted coconut oil? I wonder if the texture would be significantly different.

    1. I think they’d be quite tasty! Let me know what you think.

  7. All my favorites rolled up into one bar! I might add almonds too as someone else said, it would be like an almond joy (one of my favorite candies!) Bought all the ingredients today to make these

  8. Hi Sally, I have a ton of unsweetened coconut from your “kind bar” recipes which are staples at our house. Could I use use unsweetened with some modification or not?

    1. Unsweetened works too. And I feel like with the 1 and 3/4 cups of brown sugar, the blondies will still be sweet enough.

      Glad you love the snack bar recipes!

  9. What cooking time would you suggest for a 9×9 pan? I just moved and that’s all I have available. They look delicious. 

    1. The blondies will be very thick, so make sure your 9×9 pan is deep dish style. I’m unsure of the exact bake time, but use a toothpick to test for doneness. If it comes out clean, the blondies are done.

  10. If I don’t have quite enough brown sugar what do you recommend as a substitute??

    Thanks!

    1. As long as you have most of the brown sugar, you can compensate the rest with granulated sugar. You can also reduce down to a total of 1 and 1/2 cups of brown sugar total. (Or 1 cup brown, 1/2 cup white)

  11. Jessie @ Chasing Belle says:

    These bars look amazing! Dark chocolate + coconut is my jam 🙂

  12. Definitely making these tonight!

  13. Hi Sally,
    I tried this today but I decided to cut the recipe in half so that I make a smaller batch.I used one egg and also less brown sugar than 1/2. . I used an 8×8 pan and may have slightly over baked  them. The blondies overall came out well and are tasty but they are not “glued” together as well and are slightly crumbly. They are also not as moist. Maybe I needed 1/2 a yolk and more brown sugar? Let me know what you think. Next time I’ll try the recipe as is. I love your recipes. Sincerely, Anat

    1. The extra moisture from the yolk would help. Overbaking would certainly dry them out as well, but let me know how they turn out when you bake them as they are written!

  14. Natalie Munroe says:

    Um yeah. These are a must-make! Coconut, vanilla, and dark chocolate chips together in one place??? Mama!

  15. I made these the day that the recipe came out because I already had all of the ingredients on hand, so I figured, why not? We bakers don’t need much encouragement to try something new, do we? They required about 10 mins extra baking time but they were moist, chewy, dense and just DELISH! I used brown butter because baked goods take on an extra special yumminess with it and since it called for melted butter it was a no-brainer! I don’t know if it was because of the brown butter but these came out tasting a lot like butterscotch. This recipe is a keeper.

    1. Thanks Rocky– and I’m glad you tried them with brown butter. Other readers were inquiring about it!

      1. Now, of course, you know that I have to make a batch with regular butter.  Strictly for comparison purposes you understand.

      2. Of course…!!!

  16. Made these yesterday, they are AMAZING! 🙂 Moist, flavorful and delicious!

  17. Holy smokes these are good!! I baked them because I’m not a huge coconut fan so I figured I wouldn’t eat too many. Wrong!! 

  18. I just wanted to tell you these blondies are absolutely amazing! I made them and brought them into work and they were gobbled right up. People stopped me in the hall to tell me how awesome they were! And then I was sad when I got home and hadn’t kept any for myself 🙂

    I love your blog – I have made dozens of your recipes and they always come out amazing! Thank you!

    1. Thanks so much Erin, I appreciate that!

  19. Hi Sally!

    Thank you for this recipe.
    I plan on making the, this weekend. I was wondering if I can add semi sweet and white chocolate chips to make them triple chocolate chip blondies? Maybe 1/3 cup or 1/2 cup of each? I know it makes it a different recipe, but I wanted your input. Thank you in advance! 🙂

    1. Whoops, them*

    2. Hi Hima! That would be great– I’d add 1/2 cup of each.

      1. Thank you Sally!

  20. Looks AWESOME!!!

  21. Would dessicated coconut work on these?

    1. Sure would!

  22. These look so gooood! My batter came out pretty dry though, like not pourable. It tastes amazing, but I’m afraid they’re going to come out pretty crumbley.I had to press it into the pan. Any idea what may have happened? I checked all my measurements and they’re right.

    1. Was your butter fully melted? Also, try spooning and leveling the flour. Do not scoop it. Curious to find out if your baked blondies were crumbly. The batter should look like the photo– pretty moist!

      1. first batch came out rock solid after 35 minutes haha. I did them again but used a little less flour (made sure to spoon it) and only baked it for 30 minutes. It still wasn’t a liquidy batter, and the edges are a little hard, but they taste great! Not sure why I couldn’t get them moist enough 🙁

  23. Hi Sally,

    I am very new to baking (in fact your Nutella cookies inspired me to try baking for the first time ever!!) and I made this amazing recipe today. The top half was firm but the bottom half and very soft and gooey. So gooey in fact I had to eat it with a fork and it could not even stick to the top half! Any idea what I did wrong? 

    Any help would be great. 

    Thanks in advance. 

    1. I would check your oven temperature with an oven thermometer– perhaps yours runs a little high? You can always lower the oven temp to 325 and bake for longer so the center really cooks through.

  24. Just came across this and I can’t wait to make them! These look fabulous and I bet they taste awesome.

  25. Johanna the baker says:

    These look awesome! I’m not usually a big coconut fan but I MUST try these!!!!

  26. Hi Sally, thank you so much for all your amazing recipes. Love your blog, your recipe books, your stories, enthusiasm and for sharing the “science” with your recipe. You are the positive in every day.
    Today I made the coconut, chocolate blondies for a tailgate party. The bars disappeared very quickly- everyone loved them. 

    1. Thanks so much Marilyn, I appreciate it! And I’m glad the dark chocolate coconut blondies were a hit. I’m not surprised, they always are! I love this recipe.

  27. all of your recipes are amazing, keep up the great blog & recipes 🙂

  28. So recently I had told my boyfriend about blondies, because he doesn’t like chocolate so he also doesn’t like brownies (weird I know). But coconut is like his favourite sent and taste, so when I stumbled upon this recipe I was like OMG blondies with coconut that sounds amazing and I just had to try it. I left out the chocolate chips ofcourse and my coconut wasn’t sweetened but I think I like them better a little less sweet. So point is, these blondies are amazing, I mean even the raw dough is amazing and I couldn’t stop eating it. Thanks a lot for this great recipe 🙂

    1. Good to know they’re still pretty fantastic even without the chocolate!

  29. SALLY – Have you ever had a nanaimo bar? If not, I suggest you pop up to Canada. I would LOVE to be able to make them, but they just seem so complicated. However, your recipes are always a success!

    1. I recently have, yes! They are absolutely mouthwatering. I’ve never made them before, so I don’t have any tips or recipes for you. 🙁 But if you do find one you love, please let me know! Would love to recreate them sometime.

  30. Cakes to Jalandhar says:

    I just love chocolate nice recipe

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

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

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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

×