Coconut Cookie Bars

19 Comments 4.3

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

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 blondie cookie bars stacked on board with blue and white cloth

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.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

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 stacked on plate with napkin

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.

blondies with coconut and chocolate stacked on wooden board

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
Chocolate Chip Coconut Blondies in pan with parchment
  1. 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.
  2. 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.
  3. Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
  4. 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.

Dark Chocolate Coconut Blondies

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!

Looking for more dessert ideas? This heartwarming Arroz con Leche with cinnamon offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
blondies stacked on plate with napkin

Coconut Cookie Bars

4.34 from 3 votes
Chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? For the moment, not a chance. These dark chocolate coconut blondies just plain make me happy.
Pin Print Review
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 16 servings

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
  • cups shredded sweetened coconut divided
  • 1⅔ cups dark, bittersweet, or semi-sweet chocolate chips

*Gluten-Free Alternative

  • 1⅓ cups brown rice flour
  • cup tapioca starch
  • 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

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

Nutrition

Calories: 438kcal · Carbohydrates: 54g · Protein: 4g · Fat: 23g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 0.5g · Cholesterol: 52mg · Sodium: 175mg · Potassium: 210mg · Fiber: 2g · Sugar: 39g · Vitamin A: 394IU · Vitamin C: 0.1mg · Calcium: 45mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
coconut blondie cookie bars stacked on blue napkin
chocolate chip coconut blondies

Filed under: , , , , ,

Share this Article

PinYummly

Related Posts

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.

Reader Interactions

19 Comments Leave a comment or review

    Rate & Comment

    Rating




  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!

  3. 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.

  4. 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.3 stars

    • 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!

  5. 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.5 stars

    • 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!

  6. Becca says

    We have to carefully watch sugar in our household. We made these with monk fruit sweetener, unsweetened coconut and sugar-free chocolate chips. We also added some toasted pecans for extra flavor. They are decadent and delicious and won’t cause a blood sugar spike. Thanks for the awesome recipe!5 stars