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

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  1. Birthday Gifts Ambala says:

    delicious looking recipe

  2. Sally, I just made these bars. They are so so good! Thanks for the recipe. I plan to freeze half the pan so that I add them to the kids school lunches.

    1. Perfect lunchbox treat.

  3. This recipe looks amazing! Very excited to try it. I unfortunately don’t have the right pan for this recipe, but was thinking of trying to make brownie cups in my muffin tins. Would this work or ruin them? If it is possible, how long would you recommend baking them for?

    1. That would definitely work! I’d say 20 minutes, though use a toothpick to check for doneness.

  4. Hi Sally, I live in Malaysia and I am not quite sure what shredded coconut is. Over here dessicated coconut is dried coconut while shredded coconut is freshly shredded out of a coconut from which the coconut milk has been drained out. Can I use those fresh shredded coconut instead? Is it the same as the shredded coconut you are referring to in your recipe?

    1. You can use the desiccated coconut 🙂

  5. Hi Sally 
    I can’t find sweetened shredded coconut here in the IK will normal desiccated coconut be ok to use?

    1. Yep, that would be just fine!

  6. Karen Redelin says:

    Hi Sally, my name is Karen. I love your site! I’ve concentrated on cooking most of my life, and cheesecakes. So I’m venturing outside my comfort zone with all the baking! But your sight has been the best I’ve seen. You explain everything so well, thank you. Because of my cooking and cheesecakes I have people wanting me to bake wedding cakes..that will be a challenge. I notice that you are blogging, on Pinterest, Facebook and you tweet. Do you make money on this? I’m wondering because I wanted to start a travel, cooking and wine blog. I used to manage a winery and I travel quite extensively. People love my stories and share them as well. I don’t know anyone else who does this. So I hope you don’t mind my asking..you seem so very nice! 

    Thank you for reading this and for all of your fabulous baking! 

    Karen Redelin 

    1. Hi Karen! Here are some posts I’ve written about blogging, including earning an income.

  7. Hi sally!! Can I make the blondies without the coconut and chocolate?
    Or that would ruin the recipe? I just to make the blondie by itself. Thanks for your answer.

  8. Hi Sally
    I’m from Holland and I love your receipe from your side,for your blondies can I uses gluten free flour or mix with coconut flour.Thank you

    1. Hi Adell! To be honest I’m not very well-versed in gluten free baking, but I suppose a 1:1 substitute of a cup for cup gluten free flour blend would work instead of all-purpose.

  9. I followed the directions to the T but when everything was combined it looked like cookie dough is is supossed to turn out like this?

  10. Hi Sally, I just came across this recipe Can’t wait to try it. I have one of the “S” shaped pans and so all the blondies will have a crust edge (which we love)! Happy Spring

    1. The edge pieces are the BEST! I need to get one of those pans!

  11. Hi Sally – I just baked these for the first time, and found that I barely had enough dough to cover a 9 x 13 pan, so I kind of “created” a smaller pan by making a wall of aluminum foil on one end where there was just no batter. I measured the flour by spooning it into the measuring cup (as you suggested) and wonder if you have thoughts as to adjusting cooking time for a 9 x 9 pan instead? Thanks so much!

    1. Hi Margot! The bake time for a 9×9 will be about the same, maybe a few minutes longer 🙂

      1. Thank you!!!!

  12. These were a hit! I made these three nights ago and brought them into work and just had another bite – I think they keep getting better and better each day. When I make them again, I’ll be sure to do so at least a day in advance of whatever I’m making them for. FYI, I used foil to line the pan and they were ready at 25 minutes – I find when I line a pan with foil, things tend to bake quicker, and this was certainly the case here.

    1. Isn’t it funny how sometimes things taste even better on the 2nd day?! Glad you enjoyed them! 🙂

      1. Sally could you provide the coconut in weight measurements pls??

  13. Such a tempting recipe Sally I love the way you take us till the recipe. It’s like I’m just Talking to you. And Masha Allah your just brilliant.God bless you lots lots lots ..lots of love from abudhabi…

  14. Shilpa Patel says:

    I have made these several times and they are amazing – thank you!  Do you have a cookie version of these blondies?  

    1. I don’t yet – but that is a fantastic idea 🙂

  15. Love these.  I have made them several times and it never lasts for more than two days.  Is there a way to adapt the recipe to make them into cookies?  Thanks!

  16. Sally, these bars are awesome! While melting butter, I waited till it reached the brown butter stage and used that in the recipe..it gives a nice flavour to the dish. Thank you for another winner of a recipe!

  17. This is a new favorite recipe in our house! The texture is out-of-this-world amazing.

  18. Hey Sally! These blondies smell so so good, I can’t wait for them to be out of the oven! I’m just wondering why mine don’t have the flaky crust that yours do. I did reduce the sugar to 1 cup, and I assume that had something to do with it?

    1. The shiny crust is the sugars rising to the top. 🙂 (Same goes for shiny crackly topped brownies!) So the reduction of sugar has everything to do with it.

      1. That’s what I thought! They’re still perfectly sweet for me though, so no complaints 🙂 Totally delicious! Also, I’m sorry if you get a whole lot of repeat comments from me, something’s up with my browser and I think I may have asked you the same thing multiple times!

  19. These are hands down the best blondies i’ve ever had or made. “Mmmmm,and these are sooo good!” could be heard through the house as the first bites were taken,lol
    I use to just search on line when I wanted to try a new recipe,now I just snoop in your recipes since I know I won’t have to modify it after I make it the first time.
    Thanks for all of the excellent 5 star recipes that include measurements in grams!

  20. These looks mouthwatering! I’m planning on baking them this afternoon and am wondering how mini chocolate chips would go over in these? (Totally stealing the idea from your insta post today!)

    1. 1 cup of mini chocolate chips would be awesome. More chips in each bite!

      1. I made these today and they’re delicious! I would equate them to a less rich, yet equally yummy magic cookie bar. So good!

  21. I made these yesterday using a gluten free flour mix – mostly rice flour with a bit of potato, tapioca, maize and buckwheat flours (Doves Farm gluten free plain flour for UK readers). Given that the major problem with gluten free flour is that the result is very very crumbly and dry unless you do something to counteract it, I also added a tablespoon of ground flaxseed (linseed) which I soaked for an hour in 3 tbsp water.

    Maybe not quite the same as the regular variety but a chewy blondie none the less – even better this morning

  22. Made these exactly as the recipe said, except added a handful of butterscotch chips and then some sea salt on top after baking…..YUM. Will definitely be making again!!!

    1. That sounds amazing! I’m thrilled you enjoyed these 🙂

  23. I LOVE these! I ran out of dark choc chips, so used milk chocolate chips as well. The dark chocolate is my fav though. Each time I make these, people ask for the recipe. Thanks Sally – you make me look good!

  24. Hello sally .. made these 2 days ago and they were gone with in a day.. my batter turned out to be like cookie dough even though I followed the recepie to the T any way I ended up adding some milk to the batter and it turned out ok .. just wondering is it suppose to be Lomé cookie dough?

  25. Hi Sally, I would choose blondies more than brownies always I originally doubled your candy blondies recipe as I didn’t see this one and it turned out Cakey as you said, I tried this one yesterday and it was perfect in how fudgy and rich it is but it was more on the thin side, how can I make it thicker? I noticed you didn’t add the baking soda here and you increased the butter (more than the 150g if we doubled the candy Blondie) do you think if I add the baking soda and decrease the butter to 150g but with the one whole egg+egg yolk it would turn out with the same gooey-ness yet thicker? Thank you!

    1. Hi Rania! Those changes should definitely work at making these blondies a little thicker. You could always 1.5x or even DOUBLE this recipe for a 9×13 pan. The blondies would need longer in the oven and be very thick.

  26. Is it possible to add some nuts? Like walnuts?

    1. Absolutely! I suggest 3/4 cup chopped nuts.

  27. Another winner! I did sub a quarter of the butter with apple sauce, and used a little less sugar (didn’t pack it down when measuring). But other than that, kept everything as is, and they came out perfect! Made these for an Easter event at church and it worked out great! Thanks again, Sally 🙂

  28. I made these for the second time this week. The only change that I make is to substitute coconut extract for half of the vanilla extract to REALLY boost the coconut flavor. A friend asked me to make them AGAIN tomorrow. This time, I’m going to substitute white chocolate chips for the dark chocolate chips AND I’m going to add lime zest and macadamia nuts. A tropical take on your dark chocolate coconut blondies, Sally!

  29. I finally made a tropical version of these blondies – coconut (plus extract), lime zest, macadamia nuts, and white chocolate chips – and they are spectacular!

  30. Could I add shredded coconut to the top and at what point would you add it.

    1. Yes – that would be delicious! I would pour the batter into the pan and then sprinkle the top with coconut before baking. Enjoy!

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