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These Chocolate Coconut Blondies are my secret weapon for impressing guests with minimal effort. The combination of rich chocolate chunks and aromatic coconut creates an irresistible treat that disappears within minutes at any gathering.
I first made these blondies for a last minute dinner party when I had no time for an elaborate dessert. They were such a hit that guests requested the recipe before leaving and now they've become my signature dessert.
Ingredients
- Melted butter: Creates that perfect chewy texture and rich flavor foundation
- Light brown sugar: Provides a deep caramel flavor that makes these truly special
- Extra egg yolk: Adds incredible richness and that perfect fudgy consistency
- Vanilla extract: Enhances all the other flavors without overwhelming
- All-purpose flour: Gives structure while keeping the blondies tender
- Sweetened shredded coconut: Introduces amazing texture and tropical aroma
- Semisweet chocolate chunks: Create pockets of gooey goodness throughout
Step-by-Step Instructions
- Prepare Your Pan:
- Line an 8×8 metal baking pan with foil or parchment ensuring you leave overhang for easy removal later. A light spray of cooking spray prevents any sticking. The metal pan conducts heat better than glass for perfectly even baking.
- Mix The Base:
- Combine melted butter with brown sugar using a rubber spatula until completely incorporated. The mixture should look like wet sand with a glossy appearance. Add eggs, extra yolk, and vanilla, stirring until the mixture becomes smooth and slightly thickened.
- Add Dry Ingredients:
- Gently fold in salt and flour until just combined. Be careful not to overmix at this stage as it can make your blondies tough. The batter will be quite thick, almost like cookie dough. This thickness is what gives you that perfect chewy texture.
- Add Mix Ins:
- Fold in most of the coconut and chocolate chunks, reserving some for the top. Distributing them throughout the batter ensures flavor in every bite. The reserved portions will create that beautiful bakery style appearance.
- Top And Bake:
- Spread the thick batter evenly in your prepared pan using an offset spatula or the back of a spoon. Sprinkle remaining coconut and chocolate on top, gently pressing them into the surface. Bake until the edges are set but the center still has a slight jiggle about 40 minutes.
- Cool And Cut:
- Allow blondies to cool completely in the pan for clean cuts. Use the foil overhang to lift the entire slab out and place on a cutting board. Cut with a sharp knife, cleaning the blade between cuts for professional looking squares.
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The shredded coconut truly transforms these from regular blondies into something special. My daughter who typically avoids coconut desserts devours these without hesitation. The coconut toasts slightly during baking, developing a nutty flavor that even coconut skeptics find irresistible.
Storage Instructions
These blondies stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, wrap individual squares in plastic wrap then place in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 15 seconds for that freshly baked warmth.
Perfect Pairings
Serve these blondies slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm, gooey blondie and cold ice cream creates a magical dessert moment. For entertaining, cut into smaller squares and serve on a platter with fresh berries and a light dusting of powdered sugar.
Customization Options
These blondies welcome your creative adaptations. Try swapping the semisweet chocolate for white chocolate chips and adding macadamia nuts for a tropical twist. During fall, cinnamon chips and a teaspoon of pumpkin pie spice transform them into autumn treats. For coconut lovers, use coconut extract instead of vanilla and add toasted coconut on top during the last five minutes of baking.
Frequently Asked Questions
- → Can I use dark chocolate instead of semisweet chocolate?
Yes, dark chocolate can be substituted for semisweet chocolate if you prefer a richer, less sweet flavor.
- → Can I make these ahead of time?
Absolutely! These blondies can be made up to 3 days in advance and stored at room temperature in an airtight container.
- → How do I achieve clean slices when cutting?
For cleaner cuts, use a sharp knife and wipe the blade under hot running water between slices.
- → Can I use sweetened coconut alternatives?
Yes, unsweetened shredded coconut can be substituted, but it will slightly reduce the overall sweetness of the bars.
- → How can I adjust the texture to be less gooey?
Bake the blondies for an extra 5 minutes for a firmer texture, but keep an eye to avoid over-drying.
- → Can I double the recipe for a larger batch?
Yes, you can double the ingredients and bake in a 9x13-inch pan. Adjust the baking time to 45-50 minutes.