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


  1. 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!

  2. 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. 

  3. 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? 🙂

  4. 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.

  5. 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

  6. 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!

  7. 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.

    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)

  8. 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!

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

  10. 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!! 

  11. 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!

  12. 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! 🙂

  13. 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 🙁

  14. 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.

  15. 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.

  16. 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 🙂

  17. 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.

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.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

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

View More

Sally's Pie Week

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

View More

My 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