Coconut Blondies
I made these Coconut Blondies because I simply can’t stop making coconut desserts. After creating a coconut cake for my upcoming cake ebook, I couldn’t resist making another coconut recipe.
These blondies quickly became one of my favorites. The coconut white chocolate ganache is dangerously good—you’ll want to eat it by the spoonful, make a double batch, and put it on everything. Paired with the soft, gooey, fudgy blondies and chewy shredded coconut throughout, it’s the kind of dessert that’s impossible to stop eating.
Best of all, this recipe comes together with simple ingredients and very little effort, making it perfect whether you’re baking for a special occasion or just because you’re craving something sweet. I have a feeling you’ll be making these again and again.
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Why You’ll Love These Coconut Blondies
These blondies check all the boxes for an easy, crowd-pleasing dessert.
- Soft, chewy, and wonderfully fudgy.
- Loaded with shredded coconut.
- Topped with an irresistible coconut white chocolate ganache.
- Simple one-bowl batter.
- Easy enough for beginner bakers.
- Great for holidays, potlucks, birthdays, or weekend baking.
- Even more delicious the next day after the ganache has set.
If you’re as obsessed with coconut desserts as I am, you’ll also love my Coconut Cheesecake, Coconut Cream Pie, Coconut Cake, and Chocolate Coconut Cake.
Key Ingredients
This recipe uses simple pantry staples, but each ingredient plays an important role in creating soft blondies with incredible coconut flavor.
White Chocolate: Instead of relying only on butter, I melt white chocolate into the batter. It creates an extra rich blondie with a dense, fudgy texture that pairs perfectly with coconut. For both the batter and the ganache, use real white chocolate instead of candy melts. Look for chocolate that contains at least 20% cocoa butter. Lindt, Callebaut, and baking bars all work beautifully.
Butter: Butter adds richness and helps create those chewy edges that make blondies so irresistible.
Eggs: Two whole eggs plus an extra egg yolk give these blondies a rich texture while keeping them soft for days.
Coconut Cream: Coconut cream is one of my favorite ingredients because it adds coconut flavor without making desserts heavy. It appears in both the blondie batter and the ganache, giving each layer a rich, silky texture. If you can’t find canned coconut cream, use full-fat canned coconut milk. Chill the can overnight and scoop off only the thick cream from the top. Be sure not to buy Cream of Coconut (such as Coco López), which is sweetened and intended for cocktails.
Shredded Coconut: The shredded coconut folded into the batter gives every bite a chewy texture and boosts the coconut flavor. I also sprinkle more over the ganache while it’s still soft for a beautiful finish. Sweetened or unsweetened shredded coconut both work well here. Sweetened coconut creates a slightly chewier blondie, while unsweetened lets the white chocolate shine.
Coconut Extract: This ingredient is optional, but I highly recommend it if you’re looking for a stronger coconut flavor. Even a small amount makes a noticeable difference.
How to Make Coconut Blondies
Although I have the recipe card down below, here’s how to make these coconut blondies step by step!
Prepare the Pan
Preheat the oven to 350°F (175°C). If your oven tends to run hot, or if you’re using a convection or gas oven, bake at 325°F (163°C) instead.
Grease an 8-inch square metal baking pan and line it with parchment paper, leaving an overhang on two sides so the blondies are easy to lift out later.
I recommend using a metal pan rather than glass because it bakes much more evenly. Glass pans often overcook the edges before the center has finished baking.
Melt the Butter and White Chocolate
Place the chopped white chocolate and butter in a large microwave-safe bowl.
Heat in 15 to 30 second intervals, stirring after each one, until completely smooth. You can also melt them together over a double boiler.
Let the mixture cool for a minute or two if it feels very hot.
Add the Sugar
Whisk the sugar into the melted butter and chocolate until fully combined.
The mixture will look thick and glossy.
Mix in the Eggs
Add the eggs one at a time, whisking well after each addition.
Add the extra egg yolk, vanilla extract, and coconut extract.
Continue whisking for about one minute until the batter becomes slightly lighter in color. This step helps create the shiny, crackly top that makes blondies so beautiful.
Add the Coconut Cream
Whisk the coconut cream into the batter until smooth.
At this point, the batter should be silky and glossy.
Fold in the Dry Ingredients
Add the flour and salt. Mix gently just until you no longer see streaks of flour. Avoid overmixing, which can make blondies tougher instead of soft and fudgy. Fold in the shredded coconut until evenly distributed.
Bake
Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes.
Rather than relying only on the timer, look for visual cues. The edges should be lightly golden and set. The center should look baked but still feel slightly soft when gently pressed. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
If the top starts browning too quickly before the blondies finish baking, loosely tent the pan with foil. Don’t overbake them. They’ll continue cooking from the residual heat as they cool, which helps create that soft, fudgy center. Allow the blondies to cool completely before adding the ganache.
Make the Coconut White Chocolate Ganache
Heat the coconut cream until it’s steaming and just beginning to simmer. Pour it over the chopped white chocolate. Cover the bowl and let it sit for one minute.
Whisk until smooth and glossy. Let the ganache cool for about 20 minutes. It should thicken slightly but still pour easily.
Pour the Ganache Over the Blondies
Pour the ganache over the cooled blondies and spread it into an even layer.
Immediately sprinkle shredded coconut over the top before the ganache begins to set.
Allow the ganache to firm up for about 30 minutes before slicing.
Storage
Store the blondies in an airtight container in the refrigerator for up to 6 days.
I like letting them sit at room temperature for about 20 minutes before serving so the blondies soften and the ganache becomes extra creamy.
Freeze individual slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Expert Tips
- Use a metal baking pan for the most even results.
- Choose high-quality white chocolate for the best flavor and texture.
- Don’t overmix the batter once you add the flour.
- Watch the blondies carefully toward the end of baking—slightly underbaked is better than overbaked.
- Let the blondies cool completely before adding the ganache so it doesn’t melt into the bars.
- Wait for the ganache to set before slicing for the cleanest edges.
- If you love toasted coconut, lightly toast the shredded coconut before sprinkling it on top. I especially love toasted coconut in my Coconut Cream Pie, and it works beautifully here too.
Variations
These blondies are really easy to customize and get creative!
- Stir chopped macadamia nuts into the batter.
- Add white chocolate chips for even more chocolate.
- Toast the shredded coconut before folding it into the batter.
- Drizzle caramel sauce over the ganache before serving.
- Add a pinch of flaky sea salt on top to balance the sweetness.
FAQ
Yes. Use full-fat canned coconut milk and chill the can overnight. Scoop only the thick cream from the top and leave the liquid behind.
Either works well. Sweetened coconut makes the blondies a little sweeter and chewier, while unsweetened gives a slightly more balanced flavor.
They were likely overbaked. The center should still feel soft when you remove the pan from the oven. They’ll continue setting as they cool.
Absolutely. In fact, I think they’re even better the next day after the ganache has fully set and the flavors have had time to meld together.
More Coconut Recipes You’ll Love
If you can’t get enough coconut desserts, I have plenty more recipes to keep you baking. My Coconut Cake is incredibly soft and fluffy, making it perfect for birthdays and celebrations, while my rich and creamy Coconut Cheesecake is a favorite for anyone who loves classic cheesecake with a tropical twist. If you’re craving something extra decadent, my German Chocolate Bars combine chocolate, pecans, and a gooey coconut topping into an irresistible handheld dessert. And if you’re looking for a timeless classic, you can’t go wrong with my Coconut Cream Pie, featuring a silky homemade coconut filling, fluffy whipped cream, and plenty of toasted coconut on top. No matter which recipe you choose next, I think you’ll find there’s always room for one more coconut dessert!
Snag a photo and tag me @piesandtacos on Instagram if you ever make any of my recipes! I love hearing your feedback as it inspires me to make more recipes!
Coconut Blondies
Ingredients
Coconut Blondie Batter
- 1¼ cups chopped white chocolate 212 g
- ¾ cup unsalted butter 170 g
- 1 cup granulated sugar 200 g
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract 10 ml
- ½ tsp coconut extract optional (2.5 ml)
- ¼ cup coconut cream 60 g
- 2 cups all-purpose flour 255 g
- ¼ tsp salt 1.5 g
- 1 cup sweetened or unsweetened shredded coconut 85 g
Coconut White Chocolate Ganache
- 1 cup chopped white chocolate 170 g
- 4 tbsp coconut cream 60 ml
- ¼ cup sweetened or unsweetened shredded coconut 20 g, for topping
Instructions
- Preheat the oven to 350°F (175°C). If your oven runs hot, or if it’s convection or gas, bake at 325°F (163°C) instead. Grease and line an 8-inch square metal baking pan with parchment paper. Avoid using a glass pan, as it bakes blondies unevenly.
- To make the batter, combine the butter and white chocolate in a large bowl. Melt in the microwave using 15–30 second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.
- Whisk in the granulated sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Add the egg yolk along with the vanilla extract and optional coconut extract.
- Whisk or beat on medium-high speed for about 1 minute, until the batter becomes lighter in color.
- Add the coconut cream and mix until incorporated.
- Add the flour and salt, mixing on low speed or folding gently with a spatula just until combined.
- Fold in the shredded coconut.
- Spread the batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly before the center is done, loosely tent with foil for the remaining baking time.
- Let the blondies cool completely.
Coconut White Chocolate Ganache
- Place the coconut cream in a microwave-safe bowl and heat until very hot, just before boiling.
- Pour the hot coconut cream over the chopped white chocolate. Cover and let sit for 1 minute.
- Whisk until completely smooth.
- Let the ganache cool for about 20 minutes, until it has thickened slightly but is still pourable.
- Pour the ganache over the cooled blondies and spread evenly.
- Sprinkle the shredded coconut over the top while the ganache is still soft.
- Let the ganache set for about 30 minutes before slicing and serving.