I love a good blondie as much as the next blondie, especially when there’s coconut involved.
May as well keep the coconut recipes coming while in the Caribbean.
And I always like white chocolate, but I had mentioned that when I’m in Aruba, there’s something about it that I’m especially drawn to, even more so than usual.
For all the white chocolate fans, consider these part three (part one and part two) of my installment plan of white chocolate recipes on this trip, and I’m not done yet.
I tweaked my go-to blondie recipe for these, but it’s still as simple as ever. The beauty of it is that you melt a stick of butter in a big bowl in the microwave, add a cup of brown sugar, an egg, vanilla, and stir.
Add flour, coconut flakes, white chocolate chips, and your batter is made in about 4 minutes and these are ready to bake.
Because only brown sugar and no granulated sugar is used, not only are they incredibly moist and soft, but the blondies take on caramel tones.
What could be better than caramely, one-bowl cookie bars, full of white chocolate, coconut, and drizzled with semi-sweet chocolate?
Oh yes. Chocolate that doesn’t start to sweat the minute they’re taken out of the refrigerator would be nice.
Caribbean heat knows no boundaries but a little sweat never bothered me.
Although Scott likes them, they are totally my kind of food and being that the pan only makes 9 bars, the less I had to share, the better.
He’s so into something that I made that I made, twice, because he loved it so much. Recipe forthcoming this week.
Not me.
I’m almost tempted to make these twice. And I did but I tweaked it. Recipe forthcoming next week.
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Coconut White Chocolate Chip Blondies
Ingredients
- ½ cup unsalted butter, melted (1 stick)
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ¾ cup sweetened shredded coconut flakes, loosely packed
- ¼ teaspoon salt
- ¾ to 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips, melted for drizzling
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
- Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Note: if blondies appear to be browning too fast on top, you may wish to lower your oven temperature to 325F midway through cooking; both coconut and white chocolate have a tendency to cook quickly and burn easily. Allow blondies to cool for at least 45 minutes before drizzling with melted chocolate.
- In a medium microwave-safe bowl, melt the chocolate chips on high powder, about 1 minute, or until they can be stirred smooth. Drizzle blondies with melted chocolate using a spoon. Allow chocolate to set before slicing and serving, at least 15 minutes. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- The blondies are ripe for substitutions and variations. Add or Try: Other baking chips; butterscotch chips, peanut butter chips, milk chocolate chips; toffee bits, fresh or frozen fruit including cherries, peaches, nectarines, blackberries, raspberries, blueberries; macadamia nuts or slivered almonds; diced candy such as Snickers, Butterfingers, M&Ms, Reese’s Pieces or whatever strikes your fancy. To keep gluten-free, use your favorite gluten-free flour blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Related Recipes
Chocolate Chip and Cherry Blondies – thanks to many of you who’ve made these and reported back; you can use any fruit, fresh or frozen, that you have on hand
White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – I prefer today’s recipe to this one because of the coconut added, but if you don’t like coconut, go for this version
Creamy Mixed Berry White Chocolate Crumble Bars – these use both white chocolate and coconut, use fresh or frozen fruit of any kind
Coconut Peanut Butter Magic Cake Bars – easily one of my favorite desserts of 2012 and ranks right up there for one of my favorite desserts of all time
Do you like coconut? White chocolate?
I love them both, big time.
All white chocolate recipes are here
Feel free to link them up your favorite coconut, white chocolate, or blondie recipes.
The winner of the Vegan a la Mode Cookbook Giveaway is Laura Dembowski
Have a great week!
a couple of these with a glass of milk would just make my day!
These bars look perfect ~ especially with that squiggle of chocolate on top :)
I’ve had people write to me (not on this post) but on others that they think my squiggles aren’t flattering b/c of the condensation. Yeah, well, it’s hot :) Glad you can appreciate my little creative touches – LOL
How soon can I make this happen in my kitchen? Hopefully in the next 12 hours. I love them.
Me in my Aruba kitchen, every time I think I have it hot here (I havent showered using the hot water dial in weeks) – I think of you and am reminded of a recent post of yours where you talked about how hot you are, always! I can only imagine how hot YOUR kitchen gets!
These look divine, Averie! I have blondies coming up this week too – I’ll definitely be trying this adaption next time ;)
I love white chocolate and coconut-indeed together they are also delicious! :D
hehehe… I have one favorite recipe with coconuts, this one: https://www.picnicatmarina.com/2012/07/bite-size-foot-balls.html :)
Each time I make it I thank you for the inspiration…
I am looking at that delicious mixed cherry chocolate bars and thinking of making some too, well, you know with some sugar adjustments… Each time I see it, I am drooling over the picture … :)
With regard to the 1 cup of sugar in an entire batch, I don’t think is ‘excessive’ and it is there to bind with the butter and create a caramely dough – sometimes ‘healthy’ muffins have more! Just be careful if you do reduce it b/c I’ve had people alter the recipe and then come tell me it didn’t work out for them – well, yes, that can happen if you don’t follow the recipe and they want to know why it didn’t work. I just know this version WORKS :)
Thank you for the note! :)
you’re welcome – I just hate to see people start adapting a recipe I know works *so well* b/c then they write to me….but it didn’t work….but yes, you adapted it a little too much :)
:) I didn’t dare to call it the same because of so many changes I made.
I will try that berries one though, maybe for my husband’s birthday when we have people over.
And don’t you worry, Averie, I will never “blame” you for recipe that didn’t work (really, does anyone e-mails you on that? How crazy is it?! ).
I love blondies and a coconut one with white chocolate chips is perfect!!! I just love this recipe!! Another one of your recipes I need to bookmark!!
You tease with the pictures and with TWO new recipes?!?!Where do you get the time? Are you forgetting to go sit on the beach? ;)
These might just be the prettiest blondies I’ve ever seen. I love the decoration on top.
Awww, you’re too sweet- thanks Jen!
Oooooh Averie I loooove these. Easy, fast and super delish. Pinned!
thanks for the Pin!
Averie, you did it again, missy! These blondies are my weakness–seriously. Love. Them. Madly. Coconut and white chocolate–does it get any better? (the answer is no). I could easily put down a pan of these bad boys and never look back!
I make 8×8 pans of things whenever possible for that very reason!
Coconut and white chocolate go together quite well for me. I love this bar recipe, especially with the chocolate drizzled on top. I also think that ever so slight bit of condensation makes them seem extra yummy–a chilled bar in a hot climate. I love dense bars so I usually don’t use baking powder either.
chilled bars of ANY kind melt here – and if it wasn’t pre-chilled before it’s photographed, it will literally melt on a plate in about 10 mins…must keep everything in the fridge! Not to mention, things just taste better chilled here! And good to know you don’t use baking powder either – I am just not a fan unless it’s in muffins or a cake.
If I hear about one person complaining about the natural, barely noticeable condensation on these babies, I will scream! ;)
Coconut + white chocolate… is totally and completely your thing Averie! I may be shunned for saying this but I…umm… like white chocolate a lot better than regular chocolate!
I’m SO intrigued by this blondie recipe because it’s dif than my go-to (non peanut butter) blondie recipe. Mine uses more flour and less butter, but the same amount of brown sugar ANd also baking powder – which I know you wouldn’t use in these! I love finding new “go-to” recipes like this on my favorite blogs because it makes me think about how I can improve or alter my own go-to’s with different ratios and ingredients! I cannot WAIT to see the recipes you hinted at coming up this week!
yours using more flour/less butter – simply means that these are going to be more dense/gooey than yours because more butter/less flour AND then coupled with the lack of baking powder (or soda) – makes them denser. I like more of a cookie-bar blondie than a cakey blondie and skipping the powder gives me that. I’ve tried it both ways and much prefer the absence of it. Same with my go-to brownie recipe, 1 c flour and NO baking powder/soda. Flat and dense :)
I have another blondie recipe coming up that you will LOVE :) And a few other recipes that are up your alley this week!
Holy drool! These look amazing. I am going to figure out a way to make them vegan – the only trick would be the egg. I want to make them as dense as yours; maybe a flax egg? I’ll have to try it later this week and let you know.
ALL of your white chocolate recipes look amazing. I think white chocolate is highly under-rated. If it was so hard to find vegan white chocolate, I think I would use it in everything instead of regular chocolate.
I would say to use a flax egg. It’s interesting that when the butter melts and the brown sugar is mixed in, I honestly don’t think the texture would change all that much from a flax egg than a real egg. The only other thing I could remotely see using would be applesauce OR vegan sour cream, about 1/4 cup each. I would lean toward the flax egg first, then sour cream, then applesauce. LMK what you end up doing!
White chocolate hands down favorite thing ever. I don’t care if it isn’t “real chocolate.” I do NOT care. It rocks.
It’s real to me :)
These sound fantastic! Love this idea!!