Coconut White Chocolate Chip Blondies


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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.

Coconut White Chocolate Chip Blondies

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.

Coconut White Chocolate Chip Blondies stacked

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.

Coconut White Chocolate Chip Blondies stacked

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.

Coconut White Chocolate Chip Blondies stacked

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 stacked

Coconut White Chocolate Chip Blondies stacked

Coconut White Chocolate Chip Blondies

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Yield: 9

Coconut White Chocolate Chip Blondies

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.

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour


  • 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


  1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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:



Serving Size:


Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 108mgCarbohydrates: 46gFiber: 2gSugar: 36gProtein: 3g

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

Chocolate Chip and Cherry Blondies

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

White Chocolate Chip Blondies with Chocolate Peanut Butter Frosting stacked

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

Creamy Mixed Berry White Chocolate Crumble Bars

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

Coconut Peanut Butter Magic Cake Bars

 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!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. Made these for party and they were a big hit (toffee chips, dried cranberries, and white chocolate chips for the mix ins). To make these less sweet for me at home could unsweetened coconut be substituted, and if so, what proportion would be correct to account for the difference in water content of the coconut?

    Rating: 5
    1. Thanks for the 5 star review and I’m glad they were a big hit!

      I really don’t know about substitutions. You would have to experiment on your own and see how things turn out.

  2. In your recipes you use real butter. Can margarine be used? you use dark chocolate in some of your recipes, can regular chocolate be used?

    1. I haven’t tried to sub margarine for butter. In most cases you can use milk chocolate chips rather than semi-sweet if that’s what you’re asking. Again, I have only made the recipes as written and can’t speak to results if you deviate.

  3. These were really good, chewy and delicious. Got lots of great reviews when I took it to a dinner party. Thanks again for another great recipe!

  4. We don’t get shredded sweetened coconut here in India. Atleast, it’s not very common. However, we get really fresh coconut that I can grate or shred. Is it OK to use fresh coconut? If yes, how much extra sugar should I use? Your response is appreciated. Thanks a ton.
    A big thumbs up to all your recipes! :-)

    1. I can’t say for sure because I have not worked with that combination of ingredients. Fresh coconut isn’t really the same as dried and you may also have some moisture issues, in addition to the sweetness issue.

  5. Ohmygosh! These are AMAZING!!!! I used white wheat flour and sucanat instead of brown sugar….so good! I was lazy and stirred the chocolate chips into the batter. Thank you!!!

    1. Glad you loved these and that your ingredient swaps worked out perfectly! Thanks for trying them!

  6. Hi!! I made these yesterday when searching Pinterest for White Chocolate recipes and yours caught my attention the most, especially having coconut which is my bf’s fav so, instant win! They turned out absolutely delicious!! I sprinkled some cinnamon on top before baking and it seeped in for a nice little kick. Thank you so much for sharing! Will definitely be back to browse your yummy recipes more!

    xx Danah

  7. ooooooo, you are killing me! I L O V E Blondies and Bars…. Chewy, caramelly, slightly crispy edges….. I think I’m having a melt-down!

    1. These are everything you just said: Chewy, caramelly, slightly crispy edges. And stir-together in 5 mins, or less. Ready from start to finish in 30. Enjoy :)

  8. These blondies look absolutely perfect – so dense! I love the use of coconut and the chocolate drizzle over top – yum… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

  9. I am becoming a big fan of baking with coconut. These bars look so soft and tasty. Love all the recipes coming out of Aruba!!!

  10. Would you please come to my house and bake these for me? Or can I come to yours and eat them off of your counter? Or could you just ship me a box?? I have a SERIOUS weakness for blondies, and these contain just about every favorite bite I’ve ever known. WINNING! And I can see why these were inspired by your Carribbean surroundings!!

    1. can I please come to your house and you cook Mexican/Latin/Tex-mex food and I’ll cook dessert? We’ll trade :)

  11. You hit my weak spot with this recipe. I’ll have to whip up a batch of df white chocolate to get the full experience!

    I got your comment – too funny about the pingback! We’re updating links on the new site, it must be pinging blogs. Oops!

    1. After I got that ping from you and commented – then I got another couple pings and realized, oh they must be doing a site upgrade :)

  12. Coconut is one of my favorite items in desserts so these are right up my alley! Loving this recipe of a coconut blondie, I’m drooling over here! Hope you are loving Aruba :)

  13. Beautiful dessert! Oh, and it just makes me tickled pink that we have the same name :) Haha, love finding other Avery/Averie’s!

  14. Every time I think you can’t possibly come up with a more perfect-for-me dessert, you do. :)

    1. Oh yes, these are SO you, aren’t they – white choc AND the coconut and the whole dense blondie bar – I think you’d love these!

  15. I have a serious weakness for blondies… and these have white chocolate AND coconut in them!! Making ASAP!

  16. I’m a huge fan of white chocolate. The white chocolate alone might tempt me enough to try those puppies out despite the coconut ;-)

    1. I’ve had people write to me (not on this post) but on others that they think my squiggles aren’t flattering b/c of the condensation. Yeah, well, it’s hot :) Glad you can appreciate my little creative touches – LOL

  17. How soon can I make this happen in my kitchen? Hopefully in the next 12 hours. I love them.

    1. Me in my Aruba kitchen, every time I think I have it hot here (I havent showered using the hot water dial in weeks) – I think of you and am reminded of a recent post of yours where you talked about how hot you are, always! I can only imagine how hot YOUR kitchen gets!

  18. These look divine, Averie! I have blondies coming up this week too – I’ll definitely be trying this adaption next time ;)

    1. With regard to the 1 cup of sugar in an entire batch, I don’t think is ‘excessive’ and it is there to bind with the butter and create a caramely dough – sometimes ‘healthy’ muffins have more! Just be careful if you do reduce it b/c I’ve had people alter the recipe and then come tell me it didn’t work out for them – well, yes, that can happen if you don’t follow the recipe and they want to know why it didn’t work. I just know this version WORKS :)

      1. you’re welcome – I just hate to see people start adapting a recipe I know works *so well* b/c then they write to me….but it didn’t work….but yes, you adapted it a little too much :)

      2. :) I didn’t dare to call it the same because of so many changes I made.
        I will try that berries one though, maybe for my husband’s birthday when we have people over.
        And don’t you worry, Averie, I will never “blame” you for recipe that didn’t work (really, does anyone e-mails you on that? How crazy is it?! ).

  19. I love blondies and a coconut one with white chocolate chips is perfect!!! I just love this recipe!! Another one of your recipes I need to bookmark!!

  20. You tease with the pictures and with TWO new recipes?!?!Where do you get the time? Are you forgetting to go sit on the beach? ;)

  21. Averie, you did it again, missy! These blondies are my weakness–seriously. Love. Them. Madly. Coconut and white chocolate–does it get any better? (the answer is no). I could easily put down a pan of these bad boys and never look back!

  22. Coconut and white chocolate go together quite well for me. I love this bar recipe, especially with the chocolate drizzled on top. I also think that ever so slight bit of condensation makes them seem extra yummy–a chilled bar in a hot climate. I love dense bars so I usually don’t use baking powder either.

    1. chilled bars of ANY kind melt here – and if it wasn’t pre-chilled before it’s photographed, it will literally melt on a plate in about 10 mins…must keep everything in the fridge! Not to mention, things just taste better chilled here! And good to know you don’t use baking powder either – I am just not a fan unless it’s in muffins or a cake.

  23. If I hear about one person complaining about the natural, barely noticeable condensation on these babies, I will scream! ;)

    Coconut + white chocolate… is totally and completely your thing Averie! I may be shunned for saying this but I…umm… like white chocolate a lot better than regular chocolate!

    I’m SO intrigued by this blondie recipe because it’s dif than my go-to (non peanut butter) blondie recipe. Mine uses more flour and less butter, but the same amount of brown sugar ANd also baking powder – which I know you wouldn’t use in these! I love finding new “go-to” recipes like this on my favorite blogs because it makes me think about how I can improve or alter my own go-to’s with different ratios and ingredients! I cannot WAIT to see the recipes you hinted at coming up this week!

    1. yours using more flour/less butter – simply means that these are going to be more dense/gooey than yours because more butter/less flour AND then coupled with the lack of baking powder (or soda) – makes them denser. I like more of a cookie-bar blondie than a cakey blondie and skipping the powder gives me that. I’ve tried it both ways and much prefer the absence of it. Same with my go-to brownie recipe, 1 c flour and NO baking powder/soda. Flat and dense :)

      I have another blondie recipe coming up that you will LOVE :) And a few other recipes that are up your alley this week!

  24. Holy drool! These look amazing. I am going to figure out a way to make them vegan – the only trick would be the egg. I want to make them as dense as yours; maybe a flax egg? I’ll have to try it later this week and let you know.
    ALL of your white chocolate recipes look amazing. I think white chocolate is highly under-rated. If it was so hard to find vegan white chocolate, I think I would use it in everything instead of regular chocolate.

    1. I would say to use a flax egg. It’s interesting that when the butter melts and the brown sugar is mixed in, I honestly don’t think the texture would change all that much from a flax egg than a real egg. The only other thing I could remotely see using would be applesauce OR vegan sour cream, about 1/4 cup each. I would lean toward the flax egg first, then sour cream, then applesauce. LMK what you end up doing!

  25. White chocolate hands down favorite thing ever. I don’t care if it isn’t “real chocolate.” I do NOT care. It rocks.

  26. Gah! I wasn’t going to bake, but now I feel the need to! These are gorgeous. You know I love coconut. White chocolate is just OK to me….but in certain baked goods- fantastic!

    1. Well they’re SUCH an easy one – so I hope you have room on your baking card for these :)

  27. You are the bar queen! You have THE best bar recipes out there, for sure! I can’t wait to try these!

    I saw your homemade thin mints on dessert stalking! Awesome! :-)

    1. Aww, thanks for noticing the Thin Mints – and for your compliments on my bar recipes :)


  28. The itsy bitsy beads of sweat on those chocolate frosting swirls just make these bars so darned alluring! I’ll have to make them super quick before my daughter goes back to college or I’ll be left all alone with them…and that would be very very dangerous!

    1. I recently had someone leave me a comment on another post saying that the condensation on the chocolate was so incredibly disgusting. I was like – it’s summer, it’s warm, chocolate has condensation. Clearly they’re never tried to take pics of chocolate in a warm climate! And the beauty of this recipe is it’s 8×8 pan, 9 squares, you’re done :) I am a fan of smaller batch baking for your reasons!

  29. those look so chewy and fabulous! and white chocolate + coconut…what’s not to love?!

  30. Oooh, yay! So excited to win the cookbook! And love the addition of coconut to the blondies. I’m going to have to give them another try without doubling the recipe because they look so good!

    1. enjoy it! and was also thinking about your doubling situation – it could have been the cherries b/c they would add lots of excess juice/moisture to the batter so maybe that was another culprit…who knows!

  31. I love love love blonde brownies!!! And with coconut in them…I love them even more!! These look so awesome and I love the one bowl cleanup:-)

    1. blonde brownies = blondies to me! I like their full name, blonde brownies (I never have called them that!). And yes, 1 bowl cleanup is key. When you don’t have a dishwasher (other than yours truly) the less dishes the better!

    1. I never understood people who want to melt 1 stick of butter on the stovetop IF a microwave is readily available but to each her own. Melt the butter any wish way works best and for me, that’s the micro.

    1. well the batter on these literally takes 3-4 mins to whip up and about 25 to bake so this is an under 30 min special :)


    That about sums up my feelings on these blondies :D Can’t wait to see the next recipe too!