Coconut White Chocolate Blondies

Alright, folks, gather around because we’re diving into the gooey, chewy world of Coconut White Chocolate Blondies today. Imagine a Venn diagram where your favorite bakery treat and a tropical vacation overlap — that’s where these blondies live. I mean, who doesn’t want to nibble on something that tastes like a beachside daydream? Whether you’re sneaking one for breakfast (guilty as charged) or impressing your friends at a potluck, these blondies are showing up with coconut-y love in every bite.

Okay, real talk — my husband is basically a coconut fiend. If something so much as whispers “coconut,” he’s already you-tubing a recipe. So, these blondies have naturally become a staple in our chaotic, yet cozy kitchen. I remember the first time I whipped these up; it was a Monday, and let’s just say, a pan of these blondies didn’t make it to Tuesday. It wasn’t one of those recipes that needed to grow on us. Nope. Instant household classic. Settling down to Netflix and tea with a couple of these squares is practically a ritual now.

Why You’ll Love This Coconut White Chocolate Blondies

Here’s the tea: these blondies are a straight-up vibe. You’ll love them because:

– They transport you to a tropical getaway, minus airport lines.
– Eat one, two… oh who are we kidding, the whole batch.
– Perfectly sweet without giving you a sugar hangover.
– You can call them breakfast. Or “dessert.” Tomato, tomahto.
– Did someone say one-bowl cleanup? Yes, yes I did.

How to Make It

Okay, so here’s the lowdown. Preheat that oven like it’s about to rock a Thanksgiving turkey, even if you’re just in your PJs. Round up your motley crew of ingredients. Toss butter and sugar into a bowl and beat them like you’re in a drum circle. Add eggs, one at a time, because it makes you feel like a chef on TV. Next, swirl in some vanilla — don’t skimp, do it for your soul. Now’s the time for dry ingredients; flour, coconut, you know the drill. When it looks like something you’d actually want to eat, toss in white chocolate, cut with love. Bake until your kitchen smells like sugar-coated dreams.

Ingredient Notes

– Butter: It’s the magic cloak of this recipe. Don’t burn it, or things get smoky fast.
– Coconut: Please, please, don’t use the unsweetened stuff unless you like crunching dry paper.
– White Chocolate: Chop, don’t drop whole chunks in, or face a lumpy texture crisis.

Recipe Steps

1. Preheat the oven and prepare a baking pan with some love and parchment.
2. Mix butter and sugar until they’re best friends.
3. Add eggs one by one, and then vanilla to the mix.
4. Stir in flour, baking powder, and salt like you know what you’re doing.
5. Fold in coconut and chopped white chocolate — gently!
6. Level the batter in the pan and bake until golden and glorious.

What to Serve It With

Tips & Mistakes

You want to embrace the chaos? Forget to set your timer — kidding, don’t do that. But seriously, if you like a gooey center, pull them out a smidge early. If you’re feeling rebellious, serve with a scoop of ice cream, go all out with a caramel drizzle…because why not?

Storage Tips

So you’ve got leftovers. (Unlikely but okay.) Store in an airtight container. If you sneak a few cold, no judgment here. And honestly, these bad boys with a morning coffee? Chef’s kiss.

Variations and Substitutions

Running low on coconut? Desiccated works too, if you must, but your coconut-loving heart might feel a pang. You can swap the white chocolate for its dark sibling — rebellious, but hey, live your best life. And that almond extract you’ve got gathering dust? A drop in the mix might surprise you.

Frequently Asked Questions

Coconut White Chocolate Blondies

Rich and chewy blondies packed with creamy white chocolate chips and toasted coconut for a tropical twist.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 1.5 cups brown sugar
• ▢ 2 large eggs
• ▢ 2 tsp vanilla extract
• ▢ 2.5 cups all-purpose flour
• ▢ 0.5 tsp baking powder
• ▢ 0.25 tsp salt
• ▢ 1.5 cups white chocolate chips semi-sweet preferred
• ▢ 1 cup toasted shredded coconut

Instructions

Preparation Steps

• Preheat oven to 350° F (175° C). Grease a 9x13 inch baking pan or line with parchment paper.
• In a large bowl, mix melted butter with brown sugar until smooth.
• Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until combined.
• Fold in white chocolate chips and toasted shredded coconut.
• Spread batter evenly in prepared pan and bake for 25 minutes or until edges are golden and a toothpick inserted in the center comes out clean.
• Allow to cool completely in the pan before slicing into squares and serving.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.