Coconut Blondies

Coconut Blondies on The Creekside CookWe have a cookie problem around here. There must – at all times – be cookies.

Larry can’t live without cookies. At least he says he can’t, and that amounts to the same thing.

We’ve been pretty busy the last couple weeks, doing lots of paperwork and doing a lot of other sorts of planning and figuring. All of this is a for a very good reason. In August Larry will finally get to retire. We could not be happier, and we’re looking forward to a new phase of life and new possibilities.

Like growing an even bigger garden, and having more produce to sell at local markets, and maybe raising a few more animals. Also, the whole lawn will probably be mowed more consistently.

On thing that will not change – in fact, may become even worse – is the need for cookies. So, I like to have some fast, easy recipes that I can make in a hurry and get on to whatever else I have to do. Blondies are handy that way, because you can get them mixed up in no time at all, and they bake all at once, so you don’t have to tend multiple pans going in and out of the oven.

This particular recipe is a favorite because all of the coconut gives them a very chewy texture, and there is chocolate, which goes so nicely with coconut. This recipe makes a nice big pan as well, which is great for taking along to a neighborhood picnic or when you are asked to bring a dessert when visiting. pan of coconut blondies on The Creekside Cook

Coconut Blondies
Serves: 24 bars
Prep time: 
Cook time: 
Total time: 
  • 1 cup softened butter
  • ¾ cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 & ½ cups sweetened coconut flakes
  • 1 & ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 &1/4 teaspoon baking powder
  • 1 cup bittersweet chocolate chips
  • 1 cup toasted, coarsely chopped walnuts
  1. Preheat oven to 350º. Generously butter a 9 x 13 in baking dish and set aside.
  2. In the bowl of a stand mixer [or other large mixing bowl, if using a hand mixer], cream the butter briefly, and then mix in the sugars until fluffy.
  3. Beat in the eggs and vanilla.
  4. Pour the coconut into the mixing bowl [it gets mixed in with the flour mixture]
  5. In a medium bowl, whisk together the dry ingredients - the flour, salt and baking powder.
  6. With the mixer on low, blend in the coconut and dry ingredients.
  7. Turn the mixer up just a bit and mix in the chocolate chips and nuts.
  8. Spread the dough evenly in the prepared pan, and bake for about 35 minutes, turning halfway through baking time. A toothpick inserted near the center will come out with no more than a few moist crumbs when they are done.
  9. Cool completely and cut into bars. Will keep tightly sealed at room temperature for about a week.

Perfectly chewy, almost caramelly from the dark brown sugar and totally wonderful.
Coconut Blondies on The Creekside Cook

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