Easy Coconut Blondies
Buttery, chewy blondies packed with sweet shredded coconut and a hint of vanilla. Simple pantry staples, big coconut flavor.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 0.25 cup granulated sugar
- 2 large eggs room temperature if possible
- 2 tsp pure vanilla extract
- 1.25 cups all-purpose flour spooned and leveled
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1.5 cups sweetened shredded coconut
- 0.5 cup white chocolate chips optional but tasty
- 0.25 cup extra shredded coconut for sprinkling on top, optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth and glossy.
- Add eggs and vanilla. Whisk until fully blended and slightly thick.
- Stir in flour, baking powder, and salt just until no dry streaks remain. Do not overmix.
- Fold in shredded coconut and white chocolate chips, if using.
- Spread batter evenly in the pan. Sprinkle extra coconut on top, if desired.
- Bake 22–26 minutes, until golden at the edges and a tester has a few moist crumbs.
- Cool in the pan, then lift out and cut into squares.
Notes
Variation: Add 1/2 cup chopped toasted macadamia nuts or a teaspoon of lime zest for a bright twist. Storage: Keep in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Coconut Blondies flavors. All ingredient ratios and instructions are independently developed.