Coconut White Chocolate Chip Blondies

Name: Coconut White Chocolate Chip Blondies
Prep time: 5 min
Cook time: 25 min
Total time: 1 h
Yield: 9 serving
Ingredients: ½ cup unsalted butter; 1 cup light brown sugar; 1 large egg; 2 teaspoons vanilla extract; ¾ cup all-purpose flour; ¾ cup sweetened shredded coconut flakes; ¼ teaspoon salt; ¾ to 1 cup white chocolate chips; ½ cup semi-sweet chocolate chips

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
1 hr
Servings
9
Calories
370 kcal
Course
Baked Goods
Cuisine
American

Coconut White Chocolate Chip Blondies

Jade Rice

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Soft, ultra-moist, and loaded with sweet coconut and white chocolate chips. These easy, one-bowl, no-mixer blondies have a bit of chewy texture from the coconut and white chocolate chips, while the dough is buttery soft and dense. A final semi-sweet chocolate drizzle adds a little pop of dark chocolate and balances the flavors.

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Ingredients

Servings

½ cup unsalted butter melted (1 stick)
1 cup light brown sugar packed
1 large egg
2 teaspoons vanilla extract
¾ cup all-purpose flour
¾ cup sweetened shredded coconut flakes loosely packed
¼ teaspoon salt
¾ to 1 cup white chocolate chips
½ cup semi-sweet chocolate chips melted for drizzling

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Instructions

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Note: if blondies appear to be browning too fast on top, you may wish to lower your oven temperature to 325F midway through cooking; both coconut and white chocolate have a tendency to cook quickly and burn easily. Allow blondies to cool for at least 45 minutes before drizzling with melted chocolate.
In a medium microwave-safe bowl, melt the chocolate chips on high powder, about 1 minute, or until they can be stirred smooth. Drizzle blondies with melted chocolate using a spoon. Allow chocolate to set before slicing and serving, at least 15 minutes. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
The blondies are ripe for substitutions and variations. Add or Try: Other baking chips; butterscotch chips, peanut butter chips, milk chocolate chips; toffee bits, fresh or frozen fruit including cherries, peaches, nectarines, blackberries, raspberries, blueberries; macadamia nuts or slivered almonds; diced candy such as Snickers, Butterfingers, M&Ms, Reese’s Pieces or whatever strikes your fancy. To keep gluten-free, use your favorite gluten-free flour blend.

Nutrition Information

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Serving 1 Calories 370kcal (19%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 13g (65%) Polyunsaturated Fat 6g Cholesterol 51mg (17%) Sodium 108mg (5%) Fiber 2g (8%) Sugar 36g (72%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 370 kcal

% Daily Value*

Serving	1
Calories	370kcal	19%
Carbohydrates	46g	15%
Protein	3g	6%
Fat	20g	31%
Saturated Fat	13g	65%
Polyunsaturated Fat	6g	35%
Cholesterol	51mg	17%
Sodium	108mg	5%
Fiber	2g	8%
Sugar	36g	72%