Coconut Chocolate Chip Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Gooey, fudgy & delicious coconut flavoured blondies speckled with milk chocolate chips.
Blondies inspired by Coconut Cream
Every now and then I get an undeniable craving for something gooey, dense and full of coconut flavour, and that craving is exactly what led to these blondies. I wanted something lighter than a brownie, but still with that indulgent bite you expect from a classic blondie. The result was a mash-up inspired by my coconut brownies and my white chocolate & caramel blondies, and honestly, they turned out heavenly.
When creating new recipes, I often go through a period of trial and error before landing on the perfect balance. This time, though, the quantities clicked instantly and felt almost meant to be. The first test batch had the exact texture I wanted, and every bite reassured me that this recipe had to be shared.
Blondies have grown increasingly popular, and it’s easy to see why, they combine the richness of brownies with a lighter flavour profile. Just like my bakewell blondies and Biscoff blondies, these coconut blondies offer something uniquely delicious. They’re distinctive, pretty to look at, and so wonderfully moreish that they will quickly become a favourite.
Gooey coconut blondie base
The base of these blondies starts with melted butter and light brown soft sugar, creating that essential fudgy and chewy texture. Blending the two gives a caramel-like richness that forms the heart of a good blondie. Once the eggs are added, the mixture transforms into a glossy, silky mixture ready for dry ingredients.
The desiccated coconut is what gives these blondies their signature flavour and bite. It distributes perfectly through the mixture, adding both fragrance and texture without overwhelming the soft blondie crumb. The coconut softens as it bakes, giving every mouthful a tropical hint that pairs beautifully with the sweetness of the base.
Plain flour brings everything together without adding too much structure, which is crucial in achieving that desirable gooey centre. Mixing it in gently helps prevent overworking the batter, which can lead to a tougher bake. Keeping the mixture simple allows the coconut and chocolate to shine through effortlessly.
Chocolate chips
Milk chocolate chips are the perfect match for coconut, bringing creamy pockets of sweetness to every bite. They melt slightly into the mixture as the blondies bake, creating streaks of chocolate that contrast beautifully with the lighter coconut crumb. Even if you aren’t a huge milk chocolate fan, it works wonderfully here because of its softer, sweeter profile.
You can absolutely adjust the chocolate to suit your taste, chunks, drops or chopped chocolate bars all work well but I use these milk chocolate chips. The flavour combination feels classic but still indulgent, especially with the slight caramel tone from the brown sugar. If you’re feeling adventurous, you could even incorporate a mix of milk and white chocolate for extra sweetness.
While chocolate is the star mix-in here, the blondies are also incredibly versatile. For those who prefer something less chocolatey, fudge pieces or caramel bites can offer a lovely alternative. The foundation of this recipe is strong enough to support lots of creative twists while still delivering that gooey blondie goodness.
Baking for the perfect texture
These blondies bake for just 25–30 minutes, which is the sweet spot for that signature soft middle. When checking doneness, you’re looking for a very slight wobble in the centre, this ensures they finish setting as they cool and gives you that dense, fudgy finish. Over-baking will make them cakier, so it’s worth keeping an eye on the timer.
Cooling them fully in the tin helps the structure settle before chilling, which is essential for a clean slice. Once they reach room temperature, placing the tray in the fridge for at least two hours allows the butter and chocolate to firm up beautifully. This step gives you sharper edges and that irresistible chewy texture blondie lovers adore.
If you’re doubling the recipe for a deeper bake, allow extra cooking time and make sure the centre has the slightest jiggle. If your blondies seem to refuse to cook through, the mixture may have been over-mixed. try keeping the mixing gentle and stopping as soon as everything is combined will help ensure an even, consistent bake.
Decoration and serving
A simple drizzle of melted milk chocolate adds a glossy finish to the blondies and enhances their sweetness without overpowering the coconut. The drizzle sets into delicate ribbons that break beautifully as you slice through each piece. Topping them with toasted coconut adds a gorgeous crunch and enhances the tropical flavour.
Toasting the coconut only takes a few minutes in a dry pan, and the flavour transformation is incredible. The heat draws out its natural oils, deepening its aroma and giving it a golden colour that looks stunning against the chocolate. This extra step adds a quick burst of sophistication with minimal effort.
When serving, these blondies are perfect at room temperature, but they’re equally delicious chilled from the fridge. The firmer texture makes them ideal for picnics, lunch boxes or sharing plates. Whether you serve them plain, warmed with ice cream, or drizzled even more generously with chocolate, they always deliver.
Tips & tricks
- If you’re not a fan of chocolate you can try fudge pieces, or caramel pieces – would be a lovely combination – however I do think the chocolate is best.
- I use these milk chocolate chips.
- I used this 9″ baking tin.
- You can easily double the recipe to make them deeper, but adjust the cooking time accordingly.
- If you find that your traybake isn’t cooking through at all (whether normal recipe or doubled) then you probably over-mixed the mixture.
- These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.
Coconut Chocolate Chip Blondies!
Ingredients
- 200 g unsalted butter/baking spread (melted)
- 250 g light brown soft sugar
- 3 medium eggs
- 250 g plain flour
- 75 g desiccated coconut
- 250 g milk chocolate chips/chunks
Decoration
- 50 g milk chocolate (melted)
- 25 g toasted coconut
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 9” square tin with parchment paper
- In a bowl, mix the melted butter with the sugar until combined
- Add the eggs and mix again until combined
- Add the flour, coconut and chocolate chips and mix
- Pour the mix into the tin
- Bake for 25-30 minutes, until there is a small wobble in the middle, and then cool in the tin
- Set the blondies in the fridge for 2+ hours
- Drizzle on melted chocolate and sprinkle on toasted coconut (toast desiccated coconut in a dry pan for a few minutes until golden)
Notes
- If you're not a fan of chocolate you can try fudge pieces, or caramel pieces - would be a lovely combination - however I do think the chocolate is best.
- I use these milk chocolate chips.
- I used this 9" baking tin.
- You can easily double the recipe to make them deeper, but adjust the cooking time accordingly.
- If you find that your traybake isn't cooking through at all (whether normal recipe or doubled) then you probably over-mixed the mixture.
- These will last in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week.
Hi there ! These sound great but I have never converted g to c and it seems very confusing! Do you have the measurements? Thank you.
Far too sweet! I would reduce the sugar quantity if I tried it again. I doubled the recipe as suggested for depth, but it really was not necessary.
Can you freeze these Jane?
absolutely you can, for up to 3 months! Enjoy! x
These taste great! I did have the same issue regarding the middle sinking – it was 50% lower – and I’d like to know how to improve for next time. I hand-mixed using a wooden spoon. I used a dark nonstick pan so I lowered the oven temp to account for that. I have made brownies many times but this was my first time making blondies. Any advice is appreciated!
Hiya! These were most likely under baked – try sticking to the temperature in the recipe, and ‘setting’ them in the fridge overnight! Hope this helps! x
Can you make these into cookie bars possibly? Or which cookie bar recipe would be best to adapt to add coconut to as we LOVE coconut in our house! Thank you!
Hi Jane, I’ve made a few of your recipes now and all turn out amazing. This particular recipe sinks in the middle, however the taste is amazing. I’ve been careful not to over bake but after attempting 3 times now it still sinks 🙁. Any help why would be great as I love the taste of this recipe so much.
Mine also sink in the middle, followed the recipe exactly
still taste delicious though, just annoying
Hi Jane. Can you use margarine in this recipe instead of butter?
Thanks
Yeah you can!x
Would browning the butter be a bad move in this recipe?
Hi Janes this sounds awesome will be making these – just wanted to ask if it’s possible to swap milk chocolate for white chocolate?
Many thanks x
Yes for sure!
These look amazing, we are nuts for coconut in this house so want to try these this weekend! I don’t have any bicarb, could I just add a bit more baking powder, or can I leave it out?
Hey! I would raise the baking powder to 1 tsp x
Hiya! I made these blondies and unfortunately the recipe hadn’t included enough mixture to cover the whole thing which was 9 x 9 tin. I’m confused but would you recommend making double mixture or is this how it’s meant to be ? Xx
Do you have the nutritional information for this bake?
Unfortunately not, no!
Why does over mixing the ingredients mean that it takes longer to bake? I’ve seen you comment this a few times and I’ve always wondered why! Love all your recipes by the way. You’re my ‘go to’ whenever I need to try a new recipe! X
It’s the same with brownies, cookie bars, cheesecakes and basically anything – because you are combining ingredients you want to do it so that they can bake correctly. Over mixing can cause things to break down more, not be as light, or even be too runny which can change the chemical elements. x
They look great and they sound delicious
Would it be the same if we don’t add the egg ?
I am no expert on egg substitutes, but you wouldn’t be able to just leave it out without replacing it with something 🙂
Yumm! What a great recipe!
Thank you!! 🙂
These look amazing, I love anything with coconut in!
Thank you! And same here, its such a good flavour!!
Sounds amazing! I love coconut!
Thank you! And me too!! 😀