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. 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.

  2. 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?

  3. 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?

  4. 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 

  5. 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.

  6. 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.

  7. 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?

  8. 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

  9. 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!

  10. 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.

  11. 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…

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

  13. 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!

  14. 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!

  15. 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!

  16. 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!

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

  18. 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

  19. 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!!!

  20. 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!

  21. 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?

  22. 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.

  23. 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 🙂

  24. 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!

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

    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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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