White Chocolate Coconut Blondies

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Golden, chewy, and utterly irresistible—White Chocolate Coconut Blondies are the ultimate indulgent treat. These dense dessert bars are packed with velvety white chocolate chunks and flecks of sweet shredded coconut that melt into a rich, buttery base. Each bite delivers a perfect balance of sweetness and texture, making them an instant favorite for bake sales, parties, or cozy nights in.

The beauty of these blondies lies in their simplicity. With a one-bowl mixing method and a short ingredient list, they come together quickly, yet taste like a gourmet bakery creation. Whether you’re looking for a crowd-pleasing dessert or a delicious way to satisfy a weeknight craving, these bars deliver all the comfort of home baking with none of the fuss.

Why You’ll Love This White Chocolate Coconut Blondies Recipe

• Buttery, chewy texture with a soft center and golden edges
• Sweet coconut and creamy white chocolate in every bite
• Simple one-bowl recipe
• Perfect for holidays, gifting, or everyday dessert
• Can be customized with nuts or different chocolate chips

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make White Chocolate Coconut Blondies successfully, having the right tools will make a big difference:

• Mixing Bowl: A large bowl for combining all ingredients helps simplify the process and reduces cleanup.
• Rubber Spatula or Wooden Spoon: Essential for folding in the chocolate and coconut evenly without overmixing.
• Measuring Cups and Spoons: Accuracy is key in baking, especially for flour and sugar.
• 8×8 or 9×9-inch Baking Pan: This gives the blondies the ideal thickness and ensures even baking.
• Parchment Paper: Lining the pan prevents sticking and makes for easy removal and clean slicing.
• Oven and Timer: Of course, precision in baking time is crucial to achieving that chewy interior without overbaking.

Preparation Tips

Use room temperature ingredients for even mixing—cold butter or eggs can cause clumping. Melt the butter gently and let it cool slightly before adding to the sugar, which creates that signature shiny top. Don’t overmix once the flour is added; just stir until combined to keep the texture soft and tender. Lastly, for clean-cut bars, let them cool completely before slicing. A warm knife can help get those perfect edges every time.

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Ingredients for White Chocolate Coconut Blondies

• 1 cup (226g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (170g) white chocolate chips or chunks
• 1 cup (85g) sweetened shredded coconut
• Optional: 1/2 cup chopped macadamia nuts or pecans for added crunch

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment with butter or nonstick spray for extra insurance against sticking.

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Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. This helps dissolve the sugars for that classic blondie texture. Add the eggs and vanilla extract, and whisk again until fully incorporated and slightly thickened.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Avoid overmixing to keep the blondies soft and chewy.

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Step 4: Add Mix-ins

Fold in the white chocolate chips and shredded coconut. If you’re adding nuts, gently fold those in now as well. Make sure the mix-ins are evenly distributed for consistent flavor in each bite.

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Step 5: Bake to Perfection

Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 28–33 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake—residual heat will continue to cook the blondies after removing them from the oven.

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Step 6: Cool and Slice

Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and transfer to a cutting board. Slice into squares or bars using a sharp knife. For ultra-clean cuts, wipe the knife between slices or use a warm knife.

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Notes

These blondies are highly versatile. You can swap white chocolate for dark or milk chocolate, or even mix in dried fruits like cranberries for a festive twist. If using unsweetened coconut, you may want to slightly increase the sugar to balance the flavor. The bars are rich and buttery, so a little goes a long way. They’re perfect for cutting into small squares for sharing or gifting.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can lead to tough blondies. Stir just until the flour disappears.
• Overbaking: It’s easy to go too long in the oven. Remove them when the center is just set and a few moist crumbs cling to a toothpick.
• Skipping the parchment paper: This can make removal and cleanup much harder.
• Using cold eggs or butter: It affects how well the ingredients blend, potentially impacting texture.
• Uneven mix-in distribution: Not folding in the chocolate and coconut evenly will result in bland bites.

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Storage Instructions

White Chocolate Coconut Blondies keep well at room temperature in an airtight container for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. If freezing, wrap individual squares in plastic wrap and store in a zip-top freezer bag. To serve, let them thaw at room temperature or microwave for a few seconds for a warm treat.

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Estimated Nutrition

Per serving (1 bar, assuming 16 servings):

• Calories: ~270
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 33g
• Sugar: 21g
• Protein: 2g
• Fiber: 1g
• Sodium: 120mg
• Cholesterol: 40mg

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Frequently Asked Questions

What’s the difference between a blondie and a brownie?

Blondies are essentially the vanilla version of brownies—no cocoa powder, with a base of brown sugar and butter for a rich, caramel-like flavor.

Can I use coconut oil instead of butter?

Yes, but the flavor and texture will change slightly. Butter adds richness and moisture that coconut oil may not fully replicate.

Do I have to use white chocolate?

Not at all. Milk chocolate, dark chocolate, or even butterscotch chips can be used instead.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend that’s designed for baking.

Why are my blondies dry?

Overbaking is usually the culprit. Keep a close eye during the last few minutes and use the toothpick test.

Can I double the recipe?

Yes! Use a 9×13-inch pan and bake for a few extra minutes, watching closely to avoid overbaking.

How do I know when they’re done?

The top should be golden and a toothpick inserted near the center should come out with moist crumbs, not wet batter.

Can I add other mix-ins?

Definitely! Chopped nuts, dried fruit, or even a swirl of peanut butter or Nutella can take these blondies to the next level.

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Conclusion

White Chocolate Coconut Blondies are the kind of dessert that checks all the boxes: easy to make, packed with flavor, and perfect for any occasion. Whether you’re serving them at a party, gifting them during the holidays, or just baking a batch for yourself, these chewy, golden squares are sure to impress. Once you try them, you’ll want to keep this recipe on repeat.

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