Chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? For the moment, not a chance. These coconut cookie bars just plain make me happy.
Coconut Blondies
Oh, how I love blondie cookie bars. From classic chocolate chip blondies to fully loaded cookie bars with coconut and pecans, or a dark chocolate and cashew combination, there are endless ways to make a pan of blondies extra special.
Unless you are a coconut hater (completely inconceivable to me!), you are likely to adore these coconut blondies.
I typically cut these bars small, basically just so that I can keep going back into the kitchen for repeated tastings. Plus, they are pretty rich, so smaller servings work well with this recipe.
Blondies with Chocolate Chips
If you love bakery-style chocolate chip cookies with crisp edges and perfectly chewy centers (and you’re anything like me with less time on your hands with every passing day), these blondies with chocolate chips are likely to be made more often than those cookies we all love so much.
Blondies give you the crisp edges (especially the awesome edges pieces!) and the chewy centers of chocolate chip cookies, and they do it in less time with far less effort. No rolling or scooping is required, just stir the dough together and press it into the pan.
These dark chocolate coconut bars have earned a much-loved place in our dessert lineup. The fact that the bars freeze very well and thaw perfectly is just one more reason to love them.
Coconut Chocolate Chip Bars
You’ll need the following ingredients to make this recipe:
- butter
- light brown sugar
- eggs
- vanilla
- flour
- salt
- shredded sweetened coconut
- dark, bittersweet, or semi-sweet chocolate chips
Coconut Cookie Bars
- Preheat the oven to 350°F. Whisk together the flour 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 (reserving the amount for topping) along with the chocolate chips.
- Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining 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.
FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. Store in zip-close bags or an airtight container. These bars freeze beautifully.
Crunchy, chewy, sweet, and buttery pecan praline blondies are a dessert that I still crave several years later. (They’re extra sweet, so slice them small and serve a crowd!)
And these walnut chocolate chip blondies are a perfect balance of flavors, not a fan of walnuts? Just swap in pecans.
For something a little further off the beaten path, try Biscoff blondies, white chocolate macadamia nut, or these mouthwatering apple blondies.
However you choose to make them, blondie cookie bars are never a bad idea!
Coconut Cookie Bars
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 2 large eggs
- 1 tbsp vanilla
- 2 cups all-purpose flour*
- ¼ tsp kosher salt
- 2½ cups shredded sweetened coconut divided
- 1⅔ cups dark, bittersweet, or semi-sweet chocolate chips
*Gluten-Free Alternative
- 1⅓ cups brown rice flour
- ⅓ cup tapioca starch
- ⅓ cup potato starch
Instructions
- Preheat the oven to 350°F. 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 and the salt. Stir to combine and then add 2 cups of coconut along with the chocolate chips.
- Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
- Bake for 28-30 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.
Notes
Nutrition
Serenity says
LOL I just told your brother to get me this recipe this week. I didn't know you had a blog.
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 🙂
Martha says
mmm, Yum! I love coconut!
R Perez says
Hi, thanks for posting this recipe. Does it require fresh desiccated or dry desiccated coconut? Thanks!
Mary says
I use everyday store-bought dry sweetened coconut. I hope that helps! Enjoy!
Jahan Vesamia says
Is it 6 cups ap flour?
Mary says
Hi Jahan,
Substitute a total of 2 cups all-purpose flour.
Happy baking!
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!
linda says
When does brown sugar get used?
Mary Younkin says
Sorry about that, Linda. I’ve clarified the directions in the recipe card. Thanks for the catch.
Pam Goodwin says
Hi there. Making coconut choc blondies for a friend. What measurements of what kinds of starch do you use? I’m having trouble finding that. Thanks so mulch!
Mary Younkin says
I’m sorry for the confusion, Pam! I’ve fixed the recipe now. I’m not sure what happened there, as the info had disappeared from the recipe completely.
Tia says
We made these exactly but found them way tooo sweet. We tried the batter and it tasted too sweet but I had hope after baking they’d balance out but it made my teeth hurt with the sugar thought. I love a good sweet dessert, I’m not a sugar snob, but truly I couldn’t do these.
Mary Younkin says
Sorry to hear that the coconut bars weren’t your favorite, Tia. Everyone has their own flavor preferences. Hopefully your next recipe turns out well, and happy baking!
Linda says
Unlike another I thought these were great and will make it again. I used dark chocolate chips to balance the sweet and even sprinkled a bit of coarse sea salt on the top. Mine were a little light and seemed too under done at 30 minutes and so I went to 33 minutes. I also chilled the nearly cooled bars for an hour to cut better. I like that the brown sugar and butter give it caramel tones that works with the coconut and chocolate. Thanks for a great recipe.
Mary Younkin says
You are welcome, Linda! I’m so glad you liked the bars. Adding dark chocolate chips and sea salt sounds like a delicious decision. I’ll have to try that the next time I make this recipe. Happy baking!