Best Coconut Blondies Recipes

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch baking pan.
• In small bowl, combine flour, baking powder and salt.
• In saucepan, melt butter over low heat.
• Remove from heat.
• Stir in brown sugar and vanilla; add eggs, stirring until well blended.
• Stir in flour mixture into sugar mixture just until blended.
• Stir in coconut and pecans.
• Spread batter evenly in prepared pan.
• Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
• Do not overbake; blondies will firm as they cool.
• Cool completely in pan on wire rack.
• When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
• Variations: Pecan Blondies--leave out coconut.
• Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

COCONUT PECAN BLONDIES

Steps:

• In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
• Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

BROWN-BUTTER COCONUT CASHEW BLONDIES

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment paper. Butter and flour parchment paper.
• Cook butter in a saucepan over medium heat until it turns golden-brown; remove from heat, transfer to a large bowl and let cool. Add sugars and stir until combined. Add eggs and vanilla; beat to combine. Add flour, baking powder, salt, cashews, and coconut. Mix until thoroughly combined, and transfer to prepared pan.
• Bake until a cake tester inserted in the center just comes out clean, 35 to 40 minutes (do not over bake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares.

COCONUT-ALMOND BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 7x10-inch or 8x8-inch baking dish.
• Beat brown sugar and coconut oil together in a mixing bowl until creamy. Beat in eggs until fluffy. Beat in vanilla and almond extracts.
• Mix 1 cup plus 2 tablespoons flour, baking powder, and salt together in a medium bowl. Mix into the wet ingredients until combined; mix in coconut and almonds. Spread evenly into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 20 to 22 minutes. Cool completely before cutting into 12 bars to serve.

COCONUT BLONDIES

Steps:

• In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.

LIME, COCONUT AND WHITE CHOCOLATE CHIP BLONDIES

Steps:

• Preheat over to 350 degrees. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Mix in the lime juice stirring iuntil well combined. Add the baking powder and flour and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of oven for 25 to 30 minutes, or until knife inserted in center come out clean. Let the mixture cool completely in the pan. Cut into squares.

BANANA CHOCOLATE COCONUT BLONDIES

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9×13 baking pan.
• Mix 1/4 cup softened butter with the brown sugar until combined. Add the egg, mashed bananas, and vanilla. Add the Baking Mix. Stir in 1/2 cup of semi-sweet chocolate chips and 2/3 cup of shredded coconut.
• Pour in the prepared baking pan.
• Combine shredded coconut, melted butter, and sugar; sprinkle over top.
• Spread about 1/4 cup of chocolate chips over the top.
• Cook for 25-30 minutes or until golden brown.
• Makes about 16 bars.
• *Bar cookies may be stored, tightly covered, in the pan in which they were baked.

COCONUT OIL CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
• Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
• Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
• Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.

GOURMET MAGAZINE COCONUT BLONDIES

Steps:

• Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
• Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
• Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.

TOASTED COCONUT CARAMEL BLONDIES

Steps:

• 1. Preheat the oven to 300F. Spread the coconut out on a parchment-lined baking sheet and bake for 20 minutes, stirring every 5 minutes to make sure it doesn't burn. Take the coconut out of the oven to let it cool, then turn the oven up to 350F. 2. In a saucepan, melt the butter at medium heat, then whisk in the brown sugar and whisk until incorporated. 3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Once the sugar butter mixture is cool, transfer to a mixing bowl and beat in the eggs and vanilla. Sift in the flour mixture and mix well. Add the chocolate chips and mix. 4. In a microwave safe bowl, melt together the caramels, salt and cream in the microwave in 30 second pulses, stirring a little between each pulse. Once the caramel is smooth, add the coconut and mix well. 5. Place half of the blondie dough in a 13"x9" baking dish. Spread the coconut caramel mixture on top so it's even. Top with the remaining blondie dough to cover the caramel. Set in the oven and bake for 40 minutes. 6. Let cool at least half an hour before cutting into bars and serving. 7. Enjoy!

COCONUT-TOFFEE BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk together melted butter and next 3 ingredients.
• In a small bowl, combine flour and baking powder. Add to butter mixture, stirring to combine. Stir in toffee bits, coconut, and pecans. Spoon batter into prepared pan.
• Bake for 20 to 25 minutes or until golden brown. Let cool for 1 hour before cutting. Store in an airtight container up to 1 week.

COCONUT MACAROON BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine 1 cup flour, baking powder and salt. Beat whole egg, 3/4 cup sugar and coconut extract in large bowl with mixer until blended. Add white chocolate and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Spoon into prepared pan; press to evenly cover bottom of pan.
• Combine coconut with remaining flour and sugar in medium bowl. Add egg whites; mix well. Spread over batter in pan.
• Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool completely.
• Melt bittersweet chocolate as directed on package; drizzle over dessert. Use foil handles to remove dessert from pan before cutting to serve.

TOASTED COCONUT CARAMEL BLONDIES

Steps:

• Preheat the oven to 300F. Spread the coconut out on a parchment-lined baking sheet and bake for 20 minutes, stirring every 5 minutes to make sure it doesn't burn. Take the coconut out of the oven to let it cool, then turn the oven up to 350F.
• In a saucepan, melt the butter at medium heat, then whisk in the brown sugar and whisk until incorporated.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Once the sugar butter mixture is cool, transfer to a mixing bowl and beat in the eggs and vanilla. Sift in the flour mixture and mix well. Add the chocolate chips and mix.
• In a microwave safe bowl, melt together the caramels, salt and cream in the microwave in 30 second pulses, stirring a little between each pulse. Once the caramel is smooth, add the coconut and mix well.
• Place half of the blondie dough in a 13"x9" baking dish. Spread the coconut caramel mixture on top so it's even. Top with the remaining blondie dough to cover the caramel. Set in the oven and bake for 40 minutes.
• Let cool at least half an hour before cutting into bars and serving.
• Enjoy!