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It’s spring now, and overall, that often means less baking. Still, it’s always nice to have a few fast, easy, and delicious cookie recipes in your repertoire. You just never know when you might be called upon to produce cookies! Or in this case, bar cookies, like these Coconut Blondies.
Blondies are the non-chocolate counterpart to brownies. They generally have the same chewy texture and crisp edges as brownies do and they are an open book when it comes to ingredients. I like blondies for all of those reasons, but mostly because they are fast to get mixed up and baked. So, I make them a lot, and I have plenty of recipes for them here on the blog. You might also like to try Macadamia Lime Blondies or maybe Sour Cherry Almond Bars, which, despite the name, are really just blondies too.
This recipe is a favorite of mine because I love coconut, and though they aren’t brownies, they DO have chocolate and also crunchy roasted nuts, which make everything better. This recipe makes a nice big pan of blondies too, so you have plenty to share, plus some to keep for yourself.
Coconut Blondies
Ingredients
- 1 cup softened butter
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 & 1/2 cups sweetened coconut flakes
- 1 & 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 &1/4 teaspoon baking powder
- 1 cup bittersweet chocolate chips
- 1 cup toasted coarsely chopped walnuts
Instructions
- Preheat oven to 350º. Generously butter a 9 x 13 in baking dish and set aside.
- 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.
- Beat in the eggs and vanilla.
- Pour the coconut into the mixing bowl [it gets mixed in with the flour mixture]
- In a medium bowl, whisk together the dry ingredients - the flour, salt and baking powder.
- With the mixer on low, blend in the coconut and dry ingredients.
- Turn the mixer up just a bit and mix in the chocolate chips and nuts.
- 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.
- 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. I hope you love them as much as we do!
Equipment used to make this recipe: Hand Mixer ~ Stainless Steel Mixing Bowl ~ 9 x 13 Baking Pan
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Chewy Coconut Almond Blondies
Cinnamon Pecan Blondies
Anadama Bread – Step by Step, Making Yeast Bread
Clementine Crunch Cake
Stand Mixer Italian Bread
Pumpkin Raisin Yeast Bread
Peanut Butter and Jelly Kisses
Chewy Peanut Butter Cookies
Peach Cobbler
You’ll definitely need more cookies now! Mrs K R and I are both retired (lucky enough to be early retirees) and Mrs KR’s baking passion has gone into high gear the last couple of years. Not that I discourage her. 😉 Congrats to Larry — I’ll bet the two of you will love the new phase in your life. And thanks for these blondies — coconut is one of my fave flavors.
Thanks John – I like hearing experience talking about how we will love retirement!
beautiful & I bet they’re delish! congrats to your hubby too!
Thanks Kami! 🙂
These look fantastic, Donalyn!!
Thank you Kristi 🙂
Happy pre retirement! I am envious (of that and your blondies!!!!!
Thanks Debra – though I don’t exactly get to retire just yet. I’ll probably work forever!
They look wonderful and must taste divine!
Cheers,
Rosa
Thanks Rosa – they definitely do!
Beautiful blondies…like it with coconut and chocolate…especially the chewy texture…yum!
Have a great weekend Donalyn 😀
These look like the perfect excuse to get me baking. So tempting and your photos are gorgeous!
These look delicious. I actually prefer bar cookies over regular drop cookies. These blondies look so very good!
Chocolate and coconut are such a good flavor combination…your blondies sound great.