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Overhead shot of sliced toasted coconut blondies stacked on a wooden board, golden coconut topping visible under warm light.

Chewy Toasted Coconut Blondies with White Chocolate

Butter and brown sugar blondies loaded with double-toasted coconut and white chocolate chips, baked until chewy and golden at the edges.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 170 g unsalted butter melted
  • 200 g brown sugar packed
  • 50 g granulated sugar
  • 2 eggs large; room temperature
  • 2 tsp vanilla extract
  • 220 g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 150 g shredded coconut sweetened, toasted and divided
  • 100 g white chocolate chips

Method
 

Toast the Coconut
  1. 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.
  2. Watch closely once it starts to color, coconut can burn in under a minute at this stage. Transfer to a plate to cool.
Make the Batter
  1. 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.
  2. Pour the melted butter into a large mixing bowl and whisk in the brown sugar and granulated sugar until smooth.
  3. Whisk in the eggs one at a time, then the vanilla extract, until the mixture looks glossy.
  4. Add the flour, baking powder, and salt. Fold with a rubber spatula just until no dry streaks remain.
  5. Fold in two-thirds of the toasted coconut and all the white chocolate chips.
Bake and Cool
  1. Pour the batter into the prepared pan and spread it evenly to the corners. Scatter the remaining toasted coconut over the top.
  2. 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.
  3. 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.