Dark Chocolate Coconut Blondies – Gluten Free or Not


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Dark Chocolate Coconut Blondies - Gluten Free or Not recipe by Barefeet In The Kitchen

Chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? For the moment, not a chance. These just plain make me happy.

Unless you are a coconut hater (completely inconceivable to me!), you will probably adore these bars. I cut them very small so that I can keep going back into the kitchen for repeated tastings.

Plus, they are pretty rich. Smaller servings is a great idea for that reason as well.

Dark Chocolate Coconut Blondies - Gluten Free or Not recipe by Barefeet In The Kitchen
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Coconut Blondies with Dark Chocolate

Chewy coconut and dark chocolate combine in these irresistible blondies.
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Prep Time: 10 mins
Total Time: 28 mins
Course: Dessert
Cuisine: American
Servings: 16 servings


  • 1 cup butter melted
  • 2 cup light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 2 cups AP flour
  • 1/4 tsp salt
  • 2 cups coconut, plus another 1/2 cup for topping
  • 1 2/3 cups dark, bittersweet, or semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
  • Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut and chocolate chips.
  • Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top.
  • Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving. Enjoy!


FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. These bars freeze beautifully.


Calories: 421.45kcal · Carbohydrates: 43.95g · Protein: 3.42g · Fat: 26.66g · Saturated Fat: 17.81g · Cholesterol: 52.09mg · Sodium: 219.05mg · Potassium: 224.96mg · Fiber: 3.43g · Sugar: 34.86g · Vitamin A: 393.62IU · Vitamin C: 0.16mg · Calcium: 52.97mg · Iron: 2.12mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Serenity says

    I found you thru Gabby's blog. I hadn't been on here in awhile so was catching up on all the past blogs and saw your name. I had the blog for a few months, I think I started it last fall.

    I will be keeping my eye on here for more recipies from you 🙂

  2. Anonymous says

    I'm new to GF cooking. Could you substitute Almond or Coconut flour and arrowroot for the starch?

    • Mary says

      Unfortunately, almond and coconut flours won't substitute 1:1 in this recipe. I haven't tested them that way and they would definitely require some adjustments.

      I use brown rice flour, tapioca starch, and potato starch almost exclusively in hundreds of gluten-free recipes on the website. They produce reliable and consistent results without requiring any of the more pricey ingredients.

      I hope that helps!