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!
In your recipes you use real butter. Can margarine be used? you use dark chocolate in some of your recipes, can regular chocolate be used?
I haven’t tried to sub margarine for butter. In most cases you can use milk chocolate chips rather than semi-sweet if that’s what you’re asking. Again, I have only made the recipes as written and can’t speak to results if you deviate.
These were really good, chewy and delicious. Got lots of great reviews when I took it to a dinner party. Thanks again for another great recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
We don’t get shredded sweetened coconut here in India. Atleast, it’s not very common. However, we get really fresh coconut that I can grate or shred. Is it OK to use fresh coconut? If yes, how much extra sugar should I use? Your response is appreciated. Thanks a ton.
A big thumbs up to all your recipes! :-)
I can’t say for sure because I have not worked with that combination of ingredients. Fresh coconut isn’t really the same as dried and you may also have some moisture issues, in addition to the sweetness issue.
Ohmygosh! These are AMAZING!!!! I used white wheat flour and sucanat instead of brown sugar….so good! I was lazy and stirred the chocolate chips into the batter. Thank you!!!
Glad you loved these and that your ingredient swaps worked out perfectly! Thanks for trying them!
Hi!! I made these yesterday when searching Pinterest for White Chocolate recipes and yours caught my attention the most, especially having coconut which is my bf’s fav so, instant win! They turned out absolutely delicious!! I sprinkled some cinnamon on top before baking and it seeped in for a nice little kick. Thank you so much for sharing! Will definitely be back to browse your yummy recipes more!
xx Danah
Glad you loved them! I have umpteen blondies recipes that are similar to these but with a variety of flavors from chocolate to cherries to M&Ms to PB&J
You can glance at this link to sort through them
https://www.averiecooks.com/category/dessert/bars
ooooooo, you are killing me! I L O V E Blondies and Bars…. Chewy, caramelly, slightly crispy edges….. I think I’m having a melt-down!
These are everything you just said: Chewy, caramelly, slightly crispy edges. And stir-together in 5 mins, or less. Ready from start to finish in 30. Enjoy :)