Coconut White Chocolate Chip Blondies

I love a good blondie as much as the next blondie, especially when there’s coconut involved.

May as well keep the coconut recipes coming while in the Caribbean.

Coconut White Chocolate Chip Blondies

And I always like white chocolate, but I had mentioned that when I’m in Aruba, there’s something about it that I’m especially drawn to, even more so than usual.

For all the white chocolate fans, consider these part three (part one and part two) of my installment plan of white chocolate recipes on this trip, and I’m not done yet.

I tweaked my go-to blondie recipe for these, but it’s still as simple as ever. The beauty of it is that you melt a stick of butter in a big bowl in the microwave, add a cup of brown sugar, an egg, vanilla, and stir.

Add flour, coconut flakes, white chocolate chips, and your batter is made in about 4 minutes and these are ready to bake.

Because only brown sugar and no granulated sugar is used, not only are they incredibly moist and soft, but the blondies take on caramel tones.

What could be better than caramely, one-bowl cookie bars, full of white chocolate, coconut, and drizzled with semi-sweet chocolate?

Oh yes. Chocolate that doesn’t start to sweat the minute they’re taken out of the refrigerator would be nice.

Caribbean heat knows no boundaries but a little sweat never bothered me.

Although Scott likes them, they are totally my kind of food and being that the pan only makes 9 bars, the less I had to share, the better.

He’s so into something that I made that I made, twice, because he loved it so much. Recipe forthcoming this week.

Not me.

I’m almost tempted to make these twice. And I did but I tweaked it. Recipe forthcoming next week.

Coconut White Chocolate Chip Blondies - Packed with coconut & white chocolate which is such a great combo. So soft and moist they're almost fudge-like!

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Coconut White Chocolate Chip Blondies

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.

Yield: one 8x8-inch pan, 9 generous squares

Prep Time: 5 minutes

Cook Time: about 25 minutes

Total Time: about 1 hour, for cooling

Ingredients:

1/2 cup unsalted butter, melted (1 stick)

1 cup light brown sugar, packed

1 large egg

2 teaspoons vanilla extract

3/4 cup all-purpose flour

3/4 cup sweetened shredded coconut flakes, loosely packed

1/4 teaspoon salt

3/4 to 1 cup white chocolate chips

1/2 cup semi-sweet chocolate chips, melted for drizzling

Directions:

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.

Related Recipes

Chocolate Chip and Cherry Blondies – thanks to many of you who’ve made these and reported back; you can use any fruit, fresh or frozen, that you have on hand

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting – I prefer today’s recipe to this one because of the coconut added, but if you don’t like coconut, go for this version

Creamy Mixed Berry White Chocolate Crumble Bars – these use both white chocolate and coconut, use fresh or frozen fruit of any kind

Coconut Peanut Butter Magic Cake Bars – easily one of my favorite desserts of 2012 and ranks right up there for one of my favorite desserts of all time

 Do you like coconut? White chocolate?

I love them both, big time.

All coconut recipes are here

All white chocolate recipes are here

Feel free to link them up your favorite coconut, white chocolate, or blondie recipes.

The winner of the Vegan a la Mode Cookbook Giveaway is Laura Dembowski

Have a great week!