A chewy blondie filled with chocolate and toasted coconut. Is there any dessert that makes me so happy? No chance for now. This coconut cookie bar simply makes me happy.
Oh, I love blondie cookie bars. From classic chocolate chip blondies, to cookie bars loaded with coconut and pecans, to dark chocolate and cashew combinations, there are endless ways to make your Blondie bread extra special.
Unless you’re a coconut hater (which I can’t think of at all!), you’ll probably adore these Coconut Blondies.
I usually cut these bars into smaller pieces. Basically so I can go back to the kitchen and do repeat tastings. Plus, it’s pretty thick, so a small amount is fine for this recipe.
Blondies with chocolate chips
If you love bakery-style chocolate chip cookies with crispy edges and a perfectly chewy center (you’re like me and you’re running out of time by the day), chocolate chips. These blondies in the entry are likely to be made more often than these blondies. We all love cookies.
Blondie gives you the crispy edges (especially the amazing edge pieces!) and crunchy center of your chocolate chip cookie, and it does it with far less effort and in less time. No rolling or scooping required, just mix the dough together and press into the mold.
These Dark Chocolate Coconut Bars are a huge favorite in our dessert lineup. The fact that the bars freeze very well and defrost perfectly is another reason to love them.
coconut chocolate chip bar
To make this recipe you will need the following ingredients:
- light brown sugar
- finely chopped sweet coconut
- dark, bittersweet, or semisweet chocolate chips
coconut cookie bar
- Preheat oven to 350°F. Whisk together flour and salt and set aside. Place the butter and brown sugar in a bowl and mix until well combined.
- Add eggs and vanilla and stir well. Slowly add flour mixture. Add the coconut (reserve some for the topping) along with the chocolate chips and stir.
- Scrape dough into oiled 9×13 mold. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
- Bake for 28 minutes or until the edges are lightly browned and the center is set. Allow to cool slightly before serving.
Freezer Storage Instructions: If not eating right away, allow to cool completely before cutting into bars. Store in a ziplock bag or closed container. These bars freeze beautifully.
Crunchy, chewy, sweet and buttery, the Pecan Praline Blondie is still a dessert I crave after all these years. (It’s very sweet, so slice it into small pieces and eat it with a large group!)
And while these Walnut Chocolate Chip Blondies strike the perfect balance of flavors, aren’t you a fan of walnuts?
For something a little different, try the Biscoff Blondies, White Chocolate Macadamia Nuts, or these mouth-watering Apple Blondies.
However you make them, blondie cookie bars are never a bad idea.
Portion: 16 one person
prevent the screen from dimming
Preheat oven to 350°F. Place the butter and brown sugar in a bowl and mix until well combined.
Add eggs and vanilla and stir well. Slowly add flour and salt. Stir, then add 2 cups coconut and chocolate chips.
Scrape dough into oiled 9×13 mold. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
Bake for 28 to 30 minutes or until the edges of the bars are lightly browned and the center is set. Allow to cool slightly before serving.
Freezer Storage Instructions: If not eating right away, allow to cool completely before cutting into bars. These bars freeze beautifully.
calorie: 438kcal · carbohydrates: 54g · protein: Fourg · obesity: twenty threeg · saturated fat: 15g · Polyunsaturated fat: 1g · Monounsaturated fat: 6g · Trans fat: 0.5g · cholesterol: 52mg · sodium: 175mg · potassium: 210mg · fiber: 2g · sugar: 39g · Vitamin A: 394IU · Vitamin C: 0.1mg · calcium: 45mg · iron: 2mg