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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 feel less guilt 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
Check out all of the Gluten Free Dessert Recipes on this website!
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Dark Chocolate Coconut Blondies – Gluten Free or Not
Servings: 16 -20 servings
Ingredients
  • 1 cup butter melted
  • 2 cup light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 1/3 cups brown rice flour *
  • 1/3 cup tapioca flour *
  • 1/3 cup potato starch *
  • 1/4 tsp salt
  • 2 cups coconut plus another 1/2 cup for topping
  • 1 2/3 cups dark or bittersweet chocolate chips semi-sweet works great as well
  • * If you are not in need of a GF recipe simply substitute 2 cups AP flour for the items marked with an *
Instructions
  1. Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Whisk the wet ingredients together and slowly add the flour mixture. Stir in the coconut and chocolate chips.
  2. 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!
  3. * Cool completely before cutting them into bars if you will not be eating them immediately. These bars freeze beautifully. I would love to keep a batch in the freezer for unexpected company. I say "would" love to, because in all honestly, I have to admit that I can't stay out of them myself. So, keeping them in the freezer is just not safe for me!
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About 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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  2. 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 :)
    Reply

  6. Anonymous says

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

    • 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!
      Reply

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