If you’re on the hunt for a dessert that effortlessly balances rich, indulgent flavors with a comforting chewy texture, this Dark Chocolate Coconut Blondies Recipe is exactly what you need in your baking repertoire. These blondies boast a perfect marriage of velvety dark chocolate chunks and sweet, tropical shredded coconut, all wrapped up in a buttery, brown sugar base that’s both moist and tender. Whether you’re baking for a crowd or treating yourself, this recipe delivers a crowd-pleasing, feel-good treat that never goes out of style.
Ingredients You’ll Need
All the ingredients in this Dark Chocolate Coconut Blondies Recipe are wonderfully straightforward, yet each plays an essential role in crafting the rich texture and vibrant flavors you’ll love. From the nutty depth of browned butter to the tropical sweetness of shredded coconut, every component contributes to making these blondies unforgettable.
- All-purpose flour: Provides structure and a tender crumb; spooned and leveled for accuracy.
- Baking powder: Adds just enough lift to keep the blondies from being too dense.
- Salt: Enhances overall flavor and balances the sweetness perfectly.
- Unsalted butter: Melted and cooled to create a moist, chewy texture packed with rich buttery goodness.
- Light or dark brown sugar: Gives the blondies their signature moistness and caramel notes.
- Egg and egg yolk: Adds richness and helps bind the ingredients together.
- Pure vanilla extract: Infuses a warm, aromatic depth that complements the coconut and chocolate.
- Sweetened shredded coconut: Brings subtle tropical flavor and a chewy bite.
- Dark or semi-sweet chocolate chips: Melts into luscious pockets of bittersweet indulgence throughout each bite.
How to Make Dark Chocolate Coconut Blondies Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (177°C). Grease a 9×13-inch baking pan generously or, even better, line it with parchment paper with an overhang on the sides. This little parchment trick helps you lift the blondies out cleanly after baking, making slicing a breeze.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent and salt are evenly distributed, setting the stage for a uniform texture and flavor throughout your blondies.
Step 3: Combine Wet Ingredients
In a medium bowl, whisk your melted butter with the brown sugar until the mixture is smooth and glossy. Then, mix in the whole egg, egg yolk, and vanilla extract. This creamy, golden mixture is where the magic begins — it will give your blondies their signature moistness and deep, caramelized flavor.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl with your dry mixture and gently whisk just until combined. Be careful not to overmix here; you want tender blondies, not tough. Once the batter is formed, fold in the shredded coconut and chocolate chips, ensuring every bite will have bursts of chewy coconut and melty chocolate.
Step 5: Bake to Perfection
Evenly spread the batter into your prepared baking pan, smoothing the top with a spatula. Bake for about 35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few crumbs clinging. Your kitchen will be filled with the most irresistible aroma while the blondies bake away.
Step 6: Cool Before Cutting
Once your blondies come out of the oven, it’s essential to let them cool completely in the pan set on a wire rack. This cool-down period lets them set properly, so when you cut them into squares, they hold their shape with the perfect chewy edges and soft middle.
How to Serve Dark Chocolate Coconut Blondies Recipe
Garnishes
While these blondies are delicious all on their own, adding a sprinkle of toasted coconut flakes on top just before serving amps up the texture and visual appeal. A light dusting of powdered sugar or a drizzle of melted chocolate can also make them feel extra special for gatherings or gifting.
Side Dishes
Pair these rich Dark Chocolate Coconut Blondies with a scoop of vanilla ice cream or a dollop of whipped cream to play with hot and cold sensations. Fresh berries or a handful of toasted nuts on the side can add a refreshing contrast and balance the sweetness beautifully.
Creative Ways to Present
For a fun twist, consider stacking mini blondie squares between layers of whipped cream and shredded coconut to make a decadent dessert parfait. Alternatively, cut them into bite-sized cubes and skewer alongside fresh fruit for a sharable dessert platter perfect for parties or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Store any leftover Dark Chocolate Coconut Blondies Recipe in an airtight container at room temperature for up to one week. This keeps them soft and chewy, and the flavors even deepen after a day or two, making them even more delightful.
Freezing
If you want to keep these blondies fresh for a longer time, gently wrap the cooled squares in plastic wrap and then place them in a freezer-safe bag or container. They freeze beautifully for up to 3 months. When you’re ready for a treat, thaw overnight in the fridge or at room temperature.
Reheating
Warm your blondies slightly in the microwave for 10 to 15 seconds or pop them in a low oven around 300°F (150°C) for a few minutes. This melts the chocolate chips just a bit and brings back that freshly baked, gooey charm that makes this Dark Chocolate Coconut Blondies Recipe irresistible.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Absolutely! Unsweetened coconut will reduce the overall sweetness and add a slightly nuttier flavor. If you prefer a sweeter, more dessert-like blondie, sweetened coconut is recommended.
What type of chocolate is best for this recipe?
Dark or semi-sweet chocolate chips work best here since their slight bitterness balances the sweetness from the brown sugar and coconut, creating a wonderfully complex flavor profile.
Can I substitute the butter with oil?
While you can substitute with oil, butter provides unique richness and flavor that oil can’t replicate. If you must swap, use a mild-flavored oil and expect some difference in texture and taste.
Is it possible to make these blondies gluten-free?
Yes, by using a 1-to-1 gluten-free baking flour blend, you can easily adapt this recipe. Just ensure your blend has xanthan gum or another binding agent to maintain structure.
What’s the best way to cut the blondies for clean slices?
Use the parchment paper overhang to lift the baked blondies out of the pan, then use a sharp knife to cut. For extra clean cuts, warm the knife blade slightly by running it under hot water and drying before slicing.
Final Thoughts
This Dark Chocolate Coconut Blondies Recipe is a true crowd-pleaser that brings together the best in flavor and texture with a comforting homemade touch. I can’t recommend it enough for your next bake when you want something easy but utterly delicious. Trust me, once you try these, they’ll become one of your go-to sweets to share with friends, family, or simply enjoy as a special treat for yourself!
Print
Dark Chocolate Coconut Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Dark Chocolate Coconut Blondies combine the rich, fudgy texture of traditional blondies with the tropical sweetness of shredded coconut and the deep flavor of dark chocolate chips. With a perfect balance of chewy and tender, they’re an irresistible treat ideal for dessert or snacking. Easy to prepare and baked to golden perfection, this recipe yields 18 generous servings.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled
- 1 and 3/4 cup (350g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon (15ml) pure vanilla extract
Add-ins
- 1 cup (80g) sweetened shredded coconut
- 1 cup (180g) dark or semi-sweet chocolate chips
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch pan or line it with parchment paper, leaving an overhang on the sides for easy lifting of the blondies after baking. Set the prepared pan aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined to ensure proper leavening and seasoning throughout the batter.
- Combine wet ingredients: In a medium bowl, whisk the melted butter and brown sugar until fully blended. Then whisk in the whole egg, egg yolk, and vanilla extract until the mixture is smooth and uniform.
- Form the batter: Pour the wet mixture into the bowl with the dry ingredients. Gently whisk until just combined, being careful not to overmix to maintain a tender texture. Fold in the shredded coconut and dark chocolate chips evenly through the batter.
- Bake the blondies: Spread the batter evenly into the prepared pan. Bake in the preheated oven for about 35 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
- Cool and serve: Remove the pan from the oven and place on a wire rack. Allow the blondies to cool completely in the pan, which helps them set firmly for easier slicing. Once cool, lift from the pan using the parchment overhang, cut into 18 squares, and serve.
- Storage: Store any leftover blondies covered at room temperature or refrigerated for up to 1 week to maintain freshness and moisture.
Notes
- For an extra coconutty flavor, toast the shredded coconut lightly before folding it into the batter.
- Use parchment paper with an overhang to easily lift the blondies out of the pan, making cutting cleaner and easier.
- Don’t overbake; the blondies continue to firm up as they cool. The toothpick should come out mostly clean but might have a few moist crumbs.
- Substitute dark chocolate chips with semi-sweet or milk chocolate based on preference.
- Ensure the melted butter is slightly cooled before mixing with eggs to avoid scrambling.
