Go Back
Homemade Coconut White Chocolate Chip Blondies photo
Print Recipe Save it for later

Coconut White Chocolate Chip Blondies

These Coconut White Chocolate Chip Blondies are a tropical delight! Chewy, gooey, and incredibly easy to make!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Easy, Tropical
Servings: 16 servings

Ingredients

  • 1 cup unsalted butter melted
  • 1 cup light brown sugar packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sweetened shredded coconut flakes loosely packed
  • 1/2 teaspoon salt
  • 3/4 to 1 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips melted for drizzling

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking pan or line it with parchment paper for easy removal.
  • Step 2: In a microwave-safe bowl, melt the unsalted butter until it's completely liquid. Allow it to cool slightly before adding to the other ingredients.
  • Step 3: In a mixing bowl, combine the melted butter and packed light brown sugar. Whisk together until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
  • Step 4: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
  • Step 5: Gently fold in the sweetened shredded coconut and white chocolate chips. Be careful not to overmix; you want to keep that lovely chewy texture.
  • Step 6: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Step 7: Once baked, remove from the oven and allow the blondies to cool in the pan for about 10 minutes. While they cool, melt the semi-sweet chocolate chips in the microwave. Drizzle the melted chocolate over the top of the blondies for an extra touch of indulgence.
  • Step 8: Once fully cooled, use the parchment paper to lift the blondies out of the pan. Cut them into squares and enjoy!

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x9-inch Baking Pan
  • Parchment Paper
  • Microwave-Safe Bowl

Notes

  • Store blondies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze for up to 3 months, separating layers with parchment paper.