Chewy Coconut Blondies
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If you’ve made my Southern Toasted Pecan Chewies, you’ll know what kind of bar this is. Dense, chewy, and built on a brown sugar base that edges toward caramel when baked just right.
This time, the pecans step aside for toasted coconut—sweet, golden, and piled in without hesitation. You could bring the pecans back if you want. They won’t clash. But they’re not needed.
One bowl. No mixer. Bakes clean, freezes well, and disappears fast.
There’s nothing complicated here. Just an easy and tasty blondie with a sweet toasted coconut crunch.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Coconut Blondie Bars
Ingredients
- 1 cup salted butter melted slightly cooled
- 2 cups brown sugar firmly packed
- 2 eggs large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups sweetened angel flake coconut
Instructions
- Preheat an oven to 375 Degrees F.
- Prepare a 9 X 13 pan by spraying with a non-stick cooking spray or by greasing and flouring.
- Mix melted butter and brown sugar in a large mixing bowl and stir until well combined.
- Add the eggs and the vanilla and mix well.
- Add flour, baking powder, and toasted coconut to the butter and sugar and mix until there are no white streaks left of flour left. Make sure and scrape the sides of the bowl often.
- Pour mixture into the prepared baking pan.
- Place into the preheated oven and bake for 20 to 25 minutes or until the edges begin to brown.
- Remove from the oven and allow to cool before cutting into bars.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage Tips
Room Temperature: Store cooled bars in an airtight container for up to 4 days.
Freezer: Cut cooled bars into squares and freeze in a container or zip-top bag for up to 3 months.
To Serve from Frozen: Thaw at room temperature or microwave for 15 to 30 seconds.
Toasting Coconut
To toast coconut, preheat the oven to 325°F. Spread it in a pie tin or shallow baking dish and bake for 10 to 15 minutes, stirring once or twice. Keep a close eye near the end—coconut goes from golden to burnt fast. Let it cool before using.
Some folks swear by toasting it in a dry skillet on the stove, but I’ve never had the patience to stand there and not get distracted. The lower oven temp gives me a little more room to wander without burning it.
Pans and Oven Temps
I’ve baked these in light pans, dark pans, and glass dishes with no issues. If yours are coming out hard on the edges and gooey in the middle, your oven might be running hot. 375°F should bake them through without burning the edges.
Use an oven thermometer if you’re not sure. You might be surprised. One of my ovens runs cool, the other one runs blazing hot.
Unsweetened Coconut
Yes, you can use unsweetened coconut, but I’m from the South and we like our desserts on the sweet side, you know, just like our Southern sun tea, sweet enough to make your teeth hurt. You can even use pre-toasted coconut from somewhere like nuts.com or King Arthur Flour.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.