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There’s something about the smell of coconut toasting in a hot pan that pulls me straight back to a bakery I used to visit in Bali, one that sold coconut squares by the kilo.
These blondies chase that same smell. Butter, brown sugar, and two rounds of toasted coconut, one mixed into the batter and one scattered on top so it gets deep gold and a little crunchy in the oven.
I bake mine at 175°C / 350°F for 28 to 30 minutes, until the edges pull from the pan and the top looks dry but the center still jiggles slightly when you nudge the pan. Pull them too early and the middle stays raw and gummy. That’s the mistake I made the first few times.
Once they cool completely, the crumb turns dense and chewy, closer to a chewy buttery flapjack than a cake. White chocolate chips melt into little pools that firm back up as they sit.
Why You’ll Love This Recipe
- Double-toasted coconut gives deep, nutty flavor in every bite
- One bowl for the batter, no mixer needed
- Chewy blondie texture instead of cakey crumb
- Ready in under two hours start to finish
Ingredient Notes
- unsalted butter: Melted butter keeps the batter dense and chewy. If you only have salted butter, cut the added salt to 1/4 tsp.
- brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a stronger molasses note to the base.
- shredded coconut: Sweetened shredded coconut caramelizes faster and tastes richer. Unsweetened works too but toasts more slowly and reads less sweet.
- white chocolate chips: Sub in chopped white chocolate bar for bigger melty pockets, or swap for dark chocolate chunks if you want less sweetness.
- eggs: Room temperature eggs blend into the melted butter more smoothly and prevent the mixture from seizing.
- vanilla extract: Use real extract rather than imitation. It matters more here since there’s no cocoa to mask a weaker flavor.
Chewy Toasted Coconut Blondies with White Chocolate
Ingredients
Method
- Heat a 25 cm / 10-inch dry skillet over medium heat. Add the shredded coconut and toast, stirring constantly, for 4 to 6 minutes until golden brown.
- Watch closely once it starts to color, coconut can burn in under a minute at this stage. Transfer to a plate to cool.
- Heat the oven to 175°C / 350°F. Line a 23 x 23 cm / 9 x 9-inch baking pan with parchment paper, leaving an overhang on two sides.
- Pour the melted butter into a large mixing bowl and whisk in the brown sugar and granulated sugar until smooth.
- Whisk in the eggs one at a time, then the vanilla extract, until the mixture looks glossy.
- Add the flour, baking powder, and salt. Fold with a rubber spatula just until no dry streaks remain.
- Fold in two-thirds of the toasted coconut and all the white chocolate chips.
- Pour the batter into the prepared pan and spread it evenly to the corners. Scatter the remaining toasted coconut over the top.
- Bake for 28 to 30 minutes, until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Cool completely in the pan on a wire rack, about 60 minutes, before lifting out with the parchment overhang and slicing into 16 squares.
Notes
- Toast all the coconut at once, then divide it for batter and topping.
- Do not slice until the pan has cooled completely, about 60 minutes.
- Use an oven thermometer if your oven runs hot, coconut on top burns fast.
- Line the pan with parchment overhang for clean removal and easy slicing.
Tips for Success
- Watch the coconut closely after 4 minutes in the skillet, it can turn from golden to burnt in under a minute.
- Cool the blondies fully in the pan, about 60 minutes, before slicing or the centers will look gummy.
- Line the pan with parchment paper with overhang on two sides so you can lift the whole block out cleanly.
- Toast the full 150g of coconut at once, then split it between the batter and the topping, the same way coconut layers into this pineapple coconut upside down cake.
- Swap half the white chocolate chips for chopped macadamia nuts for extra crunch and a saltier bite.
Variations
- Add 1/2 tsp almond extract along with the vanilla for a marzipan-like edge that pairs well with coconut.
- Swap white chocolate chips for dark chocolate chunks if you want a less sweet, more bitter contrast.
- Press toasted macadamia nuts into the top before baking for a Hawaiian-style coconut blondie.
Storage and Reheating
Toasted coconut blondies keep well in an airtight container at room temperature for 4 to 5 days. Keep them out of direct sunlight or the white chocolate will soften and get greasy.
For longer storage, wrap squares individually in plastic and freeze for up to 3 months. Thaw at room temperature for about an hour before eating.
If you want them warm and slightly gooey, microwave a single square for 10 to 15 seconds. Any longer and the white chocolate chips will fully liquefy and run off the edges.
Serving Suggestions
Serve these slightly warm with a scoop of vanilla ice cream melting into the toasted coconut on top. The contrast between warm blondie and cold ice cream is worth the extra 15 seconds in the microwave.
For a simpler pairing, coffee or a glass of cold milk cuts through the sweetness. Iced tea works well too if you’re serving these in summer.
Cut them smaller, into 24 bite-size pieces instead of 16 squares, if you’re putting them out on a dessert table with other treats like these milk chocolate semolina bars.
FAQ
Why are my toasted coconut blondies gummy in the middle?
Gummy centers usually mean the blondies came out too early or got sliced before cooling. Bake at 175°C / 350°F for 28 to 30 minutes until a toothpick shows moist crumbs, not wet batter, and let the pan cool completely, about 60 minutes, before cutting.
Can I use unsweetened coconut instead of sweetened for these blondies?
Yes, unsweetened shredded coconut works, though the blondies taste slightly less sweet and the coconut toasts a bit slower since it has less sugar to caramelize. Add 1 to 2 extra tablespoons of brown sugar to the batter if you want to match the original sweetness.
How long do toasted coconut blondies stay fresh?
Toasted coconut blondies stay fresh for 4 to 5 days at room temperature in an airtight container. For longer storage, wrap squares individually and freeze for up to 3 months, then thaw at room temperature for about an hour before eating.
What pairs well with toasted coconut blondies besides coffee?
A scoop of vanilla ice cream or a glass of cold milk works well against the chewy, coconut-heavy texture. Iced tea or a light rum-based drink also plays nicely with the toasted coconut and white chocolate if you’re serving these after dinner.
Are toasted coconut blondies gluten free?
No, this recipe uses regular all-purpose flour, so it’s not gluten free as written. Swap in a 1:1 gluten-free baking flour blend and the texture stays close to the original, though the crumb may turn out slightly more crumbly.
What’s the difference between blondies and brownies?
Blondies use brown sugar and melted butter instead of cocoa powder, giving them a caramel, butterscotch base instead of chocolate. These toasted coconut blondies keep that vanilla-caramel foundation, with toasted coconut and white chocolate standing in for the cocoa flavor you’d get in a brownie.
More from the kitchen
- the Milk Chocolate Semolina Bars with Golden Edges
- our Chocolate Hazelnut Marble Loaf with Toasted Nuts
