Coconut Pecan Blondies

Plenty of pecans fill these buttery brown sugar Coconut Blondies creating a hand-held dessert that makes a terrific snack or a company dessert when served warm and topped with cold ice cream.

NEVER FAIL BLONDIES

This recipe is adapted from the Never Fail Blondies in The Weeknight Dinner Cookbook and the flavor combinations are pretty much endless.

Coconut Blondies are my current favorite. There’s something awesomely irresistible about that chewy coconut texture.

I typically add in a generous handful of chopped pecans, and even chocolate chips upon occasion, but most of the time I make these exactly as written below.

Blondies are the dessert recipe that everyone needs to have in their back pocket.

When you combine the texture of a brownie with the deep flavors of the ultimate chocolate chip cookie, you get a rich and chewy treat that everyone loves.

With only 6 main ingredients, you can stir this recipe together in minutes with just a bowl and a spoon.

I’ve included alternative gluten free ingredients in the recipe card, as well as with most of the blondie recipes linked below too.

Toss in a few handfuls of your favorite add-ins and you’ll have these bars ready for the oven before it preheats.

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Blondie Baking Tips

This recipe can be doubled to fill a 9×13 pan. The doubled recipe will need to be baked for 40-45 minutes until an inserted toothpick has moist crumbs. Slice into 16-24 servings.

Yes, you can make this recipe in a greased pan without any liner at all. I simply prefer the ease of lifting the bars from the pan by the sides of the parchment or foil and slicing them outside of the pan.

And last but not least, if you would like to slice these while they’re still warm, a disposable plastic knife is the tool you’ll need for clean slices.

Coconut Pecan Blondies

1. Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well. In a large bowl, stir together the butter and sugar until smooth.
2. Add the egg and vanilla and stir to combine. Stir in the flour and salt, just until combined. Stir in the coconut and pecans. Add chocolate chips, if desired.
3. Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes, until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.
4. Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on a wire rack to finish cooling before slicing and storing in an airtight container.

Blondie Recipes

From Dark Chocolate Coconut Blondies to Pecan Praline Blondies, there are so many delicious blondie combinations.

White Chocolate and Macadamia Nut, Biscoff with Chocolate Chips, Chocolate Chip Pecan, and Dark Chocolate with Walnuts – most of the blondie recipes here include gluten-free variations as well. So, be sure to check them all out.

For a fruit-filled twist, try these Blueberry White Chocolate Blondies or the Strawberry Lemon Blondies.

And let’s not forget the original classic Chocolate Chip Blondies, with all the deliciousness of chocolate chip cookies, in a chewy hand-held bar cookie.

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5 from 5 votes

Coconut Pecan Blondies

Mary Younkin

Chewy Coconut Pecan Blondies are an easy treat that you're going to love! With only 6 main ingredients, you can stir this recipe together in minutes with just a bowl and a spoon.

Prep Time: 5 minutes mins

Cook Time: 28 minutes mins

Total Time: 33 minutes mins

Servings: 12 servings

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Ingredients 

1x2x3x

• ▢ ½ cup butter, melted melted
• ▢ 1 cup light brown sugar
• ▢ 1 egg
• ▢ 2 teaspoons vanilla
• ▢ 1 cup all-purpose flour*
• ▢ ¼ teaspoon kosher salt
• ▢ 1 cup shredded coconut
• ▢ ¾ cup chopped pecans
• ▢ ½ cup semi-sweet chocolate chips OPTIONAL

*Gluten-Free Alternative

• ▢ ⅔ cup brown rice flour
• ▢ 4 tablespoons tapioca flour
• ▢ 3 tablespoons potato starch

Instructions 

• Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper or line with foil and grease the foil very well. In a large bowl, stir together the butter and sugar until smooth.
• Add the egg and vanilla and stir to combine. Stir in the flour and salt, just until combined. Stir in the coconut and pecans. Add chocolate chips, if desired.
• Scoop the batter into the prepared pan and spread to the sides. Bake 25-28 minutes, until an inserted toothpick has moist crumbs. The blondies should be slightly browned along the edges.
• Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and set on wire rack to finish cooling before slicing and storing in an airtight container. Enjoy!

Notes

COOK’S NOTE: This recipe can be doubled to fill a 9×13 pan. The doubled recipe will need to be baked for 40-45 minutes, until an inserted toothpick has moist crumbs. Slice into 16-24 servings.

You can make this recipe in a greased pan without any liner at all. I prefer the ease of lifting the bars from the pan by the sides of the parchment or foil and slicing them outside of the pan.

Nutrition

Calories: 267 kcal | Carbohydrates: 31 g | Protein: 2 g | Fat: 16 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 34 mg | Sodium: 146 mg | Potassium: 97 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 260 IU | Vitamin C: 1 mg | Calcium: 27 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!