Coconut Blondies
These Coconut Blondies are soft, gooey blondies made with shredded coconut, topped with a silky coconut white chocolate ganache, and finished with a sprinkle of shredded coconut. Rich, fudgy, and incredibly easy to make, they're the perfect dessert for any coconut lover.
Servings 16 blondies
Calories 330kcal
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.
Notes
Storage: Store the blondies in an airtight container in the refrigerator for up to 6 days. Let them sit at room temperature for about 20 minutes before serving. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator.
Pan: Use a metal baking pan rather than glass for the most even baking.
White Chocolate: Use real white chocolate, not candy melts. Choose a good-quality chocolate with at least 20% cocoa butter. Baking bars or brands like Callebaut or Lindt work well.
Coconut: Either sweetened or unsweetened shredded coconut works in both the blondies and as the topping. Sweetened coconut gives a slightly chewier, sweeter finish, while unsweetened lets the white chocolate shine more.
Coconut Cream: Coconut cream works best in this recipe because of its rich, thick consistency. If you can't find canned coconut cream, use canned full-fat coconut milk instead (not the refrigerated carton/bottle variety). Chill the can for at least 24 hours, then scoop out only the thick white cream that rises to the top, leaving the liquid behind. Be careful not to buy Coco López Cream of Coconut—it's a sweetened coconut cocktail mixer, not coconut cream, and it won't work in this recipe.
Baking Time: Baking time can vary depending on your oven, so use the visual cues rather than relying only on the timer. The blondies are done when the edges are lightly golden and the center feels soft and set when gently pressed with your finger. It should spring back slightly and not feel wet or gooey. Be careful not to overbake, as the blondies will continue to set as they cool and stay soft and fudgy.
Nutrition
Serving: 1bar | Calories: 330kcal