There’s something about the warm scent of baking that instantly transports me back to cozy afternoons spent with family, and nothing does that better than whipping up a batch of White Chocolate Coconut Blondies. I first stumbled upon this sweet dessert bars recipe a few years back during a particularly hectic holiday season when I needed a reliable, crowd-pleasing treat that was both comforting and a little indulgent. White Chocolate Coconut Blondies quickly claimed their spot as a staple in my kitchen—and in my family’s hearts. Between the soft, chewy blondies texture, the melty white chocolate chips, and the toasted coconut flakes, each bite just feels like a hug.
I remember the first time I tried baking blondies with white chocolate and coconut—I was a bit nervous about nailing that perfect chewy consistency I loved in my brownies but wanted something a tad lighter and more summery. Let me tell you, there were a few trial-and-error moments where my White Chocolate Coconut Blondies ended up either too cakey or overbaked and dry, and the coconut flakes I used were either under-toasted or totally burnt. But all that tinkering taught me the importance of timing and ingredient quality. These sweet dessert bars have since become my go-to for potlucks, after-school treats, and even casual weekend baking when life feels rushed.
The combination of white chocolate chips melting into velvety pockets and coconut flakes adding a pleasant crunch feels like a tropical twist without being overpowering. These White Chocolate Coconut Blondies make a perfect snack to keep on hand when the kids are clamoring for something sweet, or when I want a little pick-me-up with my afternoon tea. Honestly, they are just as popular with my husband and friends—everyone goes for seconds (or thirds). If you’ve been looking for a white chocolate coconut recipe that strikes the right balance between chewy and sweet without being cloying, you’re in for a treat. I’ll also share a few insider tips I’ve picked up on baking blondies to perfection, so if you want a dependable and delicious sweet dessert bars recipe that feels like a little slice of sunshine, keep reading, friend. You’ll love making and sharing these White Chocolate Coconut Blondies as much as I do.
And before I forget, if you adore the idea of combining white chocolate and creamy flavors, you might want to peek at my White Chocolate Raspberry Cheesecake Bars for another sweet twist!
Ingredients:
When it comes to making White Chocolate Coconut Blondies, I always reach for ingredients that bring out the best in flavor and texture without complicating things. Here’s my go-to list for making these chewy blondies shine:
- 1 cup (2 sticks) unsalted butter, melted: Butter gives these blondies a rich, moist base. I swear by real butter over margarine or oils.
- 2 cups packed light brown sugar: Brown sugar keeps the blondies wonderfully chewy and adds a deep caramel note.
- 2 large eggs: Eggs help with binding and give that perfect blondie structure.
- 2 teaspoons pure vanilla extract: Vanilla really lifts the sweet flavors—don’t skimp here.
- 2 cups all-purpose flour: Basic pantry staple, just make sure to spoon and level your flour for accurate measurement.
- 1 teaspoon baking powder: This gives a subtle lift so the blondies aren’t dense like a brick.
- ½ teaspoon salt: Balances all sweetness, especially critical when using white chocolate chips.
- 1 ½ cups white chocolate chips: The star of the show. I usually go with good-quality chips because they melt into those irresistible pockets.
- 1 cup sweetened coconut flakes: Toasted to bring out their nutty flavor. Shredded coconut works too, but I love the flakes for texture.
A little kitchen wisdom I learned from my mom when baking blondies—always toast your coconut flakes lightly in a dry skillet or the oven before tossing them in the batter. It makes a world of difference! You can find white chocolate chips and coconut flakes easily at most grocery stores or online specialty baking sites. If you want to save a little, buying coconut flakes in bulk or substituting with unsweetened shredded coconut can work—just remember the sweetness balance.
I usually keep these ingredients on hand since White Chocolate Coconut Blondies are such a family favorite that they disappear fast once baked. Storing leftover coconut flakes in the fridge extends their shelf life nicely, and white chocolate chips keep best in a cool, dark pantry spot or the fridge if you live somewhere warm. Don’t be shy to check out this fruit bar recipe with candied pineapple for some fruity inspiration when you’re shopping for baking goodies like coconut flakes and white chocolate chips.
How to Make – Step-by-Step:
Making White Chocolate Coconut Blondies is like having a little kitchen ritual that always brings joy—even when life feels hectic. Don’t worry if this is your first time baking blondies or working with coconut flakes; you’ve got this!
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper for easy removal. Tuck the edges under for neat blondies.
- Toast the coconut flakes first. Spread them evenly on a baking sheet and bake for 5-7 minutes, stirring occasionally, until golden and fragrant. Keep an eye on them—they can go from perfect to burnt surprisingly fast. This step takes your White Chocolate Coconut Blondies from good to unforgettable.
- Whisk together melted butter and brown sugar in a large bowl until smooth and glossy. This little step helps dissolve the sugar for that chewy blondies texture we love.
- Add eggs and vanilla extract, beating until the mixture is creamy and uniform.
- In a separate bowl, combine flour, baking powder, and salt. Slowly stir the dry ingredients into the wet. This keeps your blondies tender, not tough.
- Fold in the white chocolate chips and freshly toasted coconut flakes—this is where those little pockets of sweetness and crunch come alive. I’ve learned the hard way that adding these last keeps them from sinking or melting too early during baking.
- Pour the batter evenly into your prepared pan, spreading it out gently with a spatula.
- Bake the White Chocolate Coconut Blondies for 25-30 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Don’t overbake! They’ll firm up as they cool but should remain soft and chewy inside.
- Once out of the oven, let them cool in the pan on a wire rack for at least 20 minutes before slicing into squares.
While the White Chocolate Coconut Blondies bake, I usually tidy up and set the table for afternoon tea or make sure the kids have snacks ready—it’s the perfect “hands-off” baking time everyone can relax during.
If you run into trouble with the blondies being too cakey or crumbly, check your measuring cups and don’t overmix the batter once flour is added. This handy Lemon Blondies with Coconut and White Chocolate recipe offers some great insight about balancing moistness and tang if you want to try a citrus twist for your next batch.
Another quick tip: If you’re baking blondies on a busy day, prepare your ingredient mix the night before and store it in the fridge. That way, you can have freshly baked White Chocolate Coconut Blondies ready in under 30 minutes when you want a quick homemade dessert.
If you’re a chocolate fan, you might love my Chocolate S’mores Cupcakes recipe as a fun sibling to these sweet dessert bars—the melty white chocolate chips in the blondies are just as indulgent in a cupcake form!
Serving:
The kids absolutely adore our White Chocolate Coconut Blondies, especially warm and just lightly cooled. They always ask for extra white chocolate chips when I’m making the batter! I find that these sweet dessert bars pair beautifully with a scoop of vanilla ice cream on a summer afternoon or a cup of warm chai in the cooler months.
For something simple yet elegant, I like to dust a little powdered sugar on top before serving or sprinkle just a few more toasted coconut flakes for that extra visual and flavor pop. If I’m making these White Chocolate Coconut Blondies for a gathering, a platter with fresh berries and a dark chocolate drizzle really elevates their presentation without much effort. It’s amazing how the subtle white chocolate and coconut combo complements tart fruits.
This treat is perfect for picnics, holiday cookie swaps, or even a last-minute homemade gift because they travel well and keep their chewy blondies texture for days when stored in an airtight container. If you happen to have leftover White Chocolate Coconut Blondies (rare in my house, but it happens), I love cubing them and folding pieces into yogurt or even a bowl of warm oatmeal for a sweet surprise in the morning.
Seasonally, I’ve experimented with adding a dash of cinnamon or swapping half of the coconut flakes for nuts during the holidays—they add a lovely texture contrast. Friends always ask for this White Chocolate Coconut Blondies recipe when I bring them along to potlucks or summer barbecues; they’re so easy but taste like a thoughtful treat.
If you want more ideas on pairing sweet dessert bars, you should check out my Chocolate Caramel Dump Cake recipe—it’s another family favorite that’s just as easy and indulgent for chocolate lovers.
FAQs:
Q: Can I use unsweetened coconut flakes or shredded coconut in the White Chocolate Coconut Blondies?
A: You sure can! I usually prefer sweetened coconut flakes because they balance the white chocolate chips’ sweetness, but if you want a less sweet option, unsweetened works well. You can also experiment with shredded coconut for a chewier texture. Just make sure to toast whatever you use for that toasty flavor punch.
Q: How do I keep the White Chocolate Coconut Blondies chewy rather than cakey?
A: This was one of my biggest struggles at first! I learned that measuring flour accurately and not overmixing after adding the dry ingredients is key. Also, browning the butter isn’t necessary here; just melted butter works best to keep them moist. Baking at 350°F and checking early helps avoid drying them out.
Q: Can I substitute white chocolate chips with regular chocolate or butterscotch chips?
A: Definitely! While white chocolate chips highlight that sweet creaminess, swapping in butterscotch or semi-sweet chips creates new flavor vibes. My kids loved a batch with butterscotch chips when we were feeling adventurous!
Q: How should I store leftover White Chocolate Coconut Blondies?
A: Air-tight containers are your best friend here. They keep the chewy blondies soft for about 4-5 days at room temperature. For longer storage, wrap tightly and freeze—thaw at room temp before serving. Don’t forget this tip if you want to keep plenty on hand for snacking.
Q: Is there a gluten-free version of White Chocolate Coconut Blondies?
A: I’ve tried swapping regular flour for a gluten-free blend, and it worked surprisingly well! Just keep an eye on texture and adjust baking time; the chewy blondies might firm up a bit differently but taste equally delicious.
Q: Can I add nuts to my White Chocolate Coconut Blondies?
A: Absolutely! I often toss in chopped macadamia nuts or pecans for a little crunch contrast. If you’re nut-free, toasted sunflower seeds are a great alternative.
Q: What’s the best pan size for baking White Chocolate Coconut Blondies?
A: A 9×13-inch pan is perfect for this recipe since it creates thick, chewy bars. You could experiment with smaller pans for thicker blondies, just adjust baking time accordingly.
If you’re curious about more questions folks ask about baking blondies and coconut treats, this coconut almond bar cookie recipe needed discussion has some handy tips and answers that helped me with my versions.
My Final Thoughts:
White Chocolate Coconut Blondies are more than just a sweet dessert bars recipe to me—they’re a little bit of sunshine baked into chewy blondies that brings my family together after busy days. Every batch reminds me of the many times we gathered around the table, warm from the oven, sharing stories and laughter over a simple, delicious treat.
My White Chocolate Coconut Blondies Pro Tips:
- Always toast your coconut flakes for maximum flavor and texture contrast.
- Don’t overbake! Aim for the toothpick test with moist crumbs for that perfect chewy bite.
- Use good quality white chocolate chips—they melt into creamy pockets you’ll want in every bite.
Over the years, I’ve played around with a few variations like adding a sprinkle of sea salt on top, mixing in dried cranberries, or swapping cocoa powder to make a chocolate coconut blondies twist. My kids are huge fans of the cranberry version while my husband prefers the classic batch with extra toasted coconut flakes on top. This flexibility means your White Chocolate Coconut Blondies can truly be your own signature recipe to share and tweak.
If you’re ready to make White Chocolate Coconut Blondies your new family favorite, don’t hesitate to dive in and enjoy every moment of baking and savoring these sweet dessert bars. Remember, not every batch needs to be perfect—sometimes the little kitchen mishaps lead to the most delicious discoveries. Wishing you all the joy and yum in your baking journey!
And if you loved these White Chocolate Coconut Blondies, you might want to check out some of my other favorites like White Chocolate Raspberry Cheesecake Bars or the Chocolate S’mores Cupcakes recipe for more family-friendly sweet treats.
Happy baking, friend!
White Chocolate Coconut Blondies
Delight in these rich and chewy White Chocolate Coconut Blondies, combining creamy white chocolate and toasted coconut for a perfect sweet treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup shredded sweetened coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter and brown sugar until smooth.
- Add eggs and vanilla extract; mix until well combined.
- In a separate bowl, sift together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in white chocolate chips and toasted coconut.
- Spread batter evenly in the prepared pan.
- Bake for 25-30 minutes or until edges are golden and a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan before cutting into squares.
Notes
For extra texture, sprinkle some chopped macadamia nuts on top before baking or serve warm with a scoop of vanilla ice cream.