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.
Coconut Blondies with Dark Chocolate
- 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 9×13 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.
Coconut Blondies with Dark Chocolate
Chewy coconut and dark chocolate combine in these irresistible blondies.
Servings: 16 servings
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 2 large eggs
- 1 tbsp vanilla
- 2 cups all-purpose 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
* Gluten-Free Alternative
- 1 1/3 cups brown rice flour
- 1/3 cup tapioca starch
- 1/3 cup potato starch
Instructions
- 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 9×13 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!
Notes
FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. These bars freeze beautifully.
Nutrition
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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
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.