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Toasted Coconut Blondies

These blondies are buttery, vanilla-sweet bars with a tender crumb and a chewy texture. Baked until golden, they feature toasted coconut and a sprinkle of sea salt for added depth and flavor. The result is a nostalgic treat with a delightful twist, perfect for customizing with your favorite mix-ins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter melted and slightly cooled
  • 150 g brown sugar packed
  • 1 teaspoon vanilla extract high quality or vanilla bean paste
  • 2 large eggs room temperature
  • 180 g all-purpose flour
  • 50 g toasted shredded coconut roughly chopped if large
  • 1/2 cup chopped nuts or chocolate chips optional
  • a pinch sea salt for sprinkling on top

Equipment

  • Oven
  • 20cm (8-inch) square baking pan
  • mixing bowls
  • whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper or butter
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper or lightly butter it to prevent sticking.
  2. In a medium bowl, whisk together the melted butter and brown sugar until the mixture looks glossy and slightly thickened, filling the air with a warm, sweet aroma.
  3. Add the vanilla extract and eggs to the sugar mixture, whisking vigorously after each addition until the batter is smooth and slightly thickened, with a gentle sheen.
  4. In a separate bowl, sift together the flour and a pinch of salt to ensure even distribution and prevent lumps, then gradually fold it into the wet mixture using a spatula, just until no streaks of flour remain.
  5. Gently fold in the toasted shredded coconut and chopped nuts or chocolate chips, distributing them evenly throughout the batter for bursts of flavor and chewy texture.
  6. Pour the batter into your prepared pan, spreading it out evenly with a spatula to create a smooth, level surface.
  7. Bake in the preheated oven for 25–30 minutes, until the edges are golden and slightly pulling away from the pan, and the top is just beginning to turn a light caramel color.
  8. Remove the blondies from the oven and sprinkle a pinch of sea salt over the hot surface, adding a subtle contrast to the sweet, buttery flavor.
  9. Let the blondies cool in the pan for about 15 minutes, allowing the structure to set and making slicing easier without crumbling.
  10. Transfer the blondies to a wire rack or serve directly from the pan, slicing into squares with a sharp knife. Enjoy them warm or at room temperature, perhaps with a glass of milk or a dollop of whipped cream.

Notes

For an extra chewy texture, slightly underbake and let the blondies rest to finish setting outside the oven. Toasted coconut can be prepared in advance for added smoky flavor.