Coconut White Chocolate Chip Blondies

An island-y feel in a cookie bar! Double the coconut and double the white chocolate make these buttery bars irresistible. Serve warm with a glass of milk, or enjoy cold!

Prep Time
10 minutes
Cook Time
30-35 minutes

Meet the Chef: Heather Templeton

Hi! I’m Heather, the creator, baker, and photographer behind Heather’s Home Bakery. I started baking when my oldest was about to turn one, and I wanted to make his smash cake. I baked up my first ever layer cake, and I was hooked. Photography soon became a part of that love, and snapping stylized images of my creations have become just as much fun as the creations themselves! I enjoy developing and sharing delicious dessert recipes; from cakes to cookies to scones to muffins to brownies and beyond! So welcome to my bakery... I hope you stay a while, and in the process, find some desserts that you truly love and love to share.

Servings

Blondies:

  • 1 cup Salted butter, melted 1 cup Salted butter, melted
  • C&H® Golden Brown Sugar 1 ½ cup 1 ½ cup C&H® Golden Brown Sugar
  • 2 Large eggs 2 Large eggs
  • 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
  • 1 teaspoon Pure coconut extract 1 teaspoon Pure coconut extract
  • 2 cups All-purpose flour 2 cups All-purpose flour
  • 1 teaspoon Baking powder 1 teaspoon Baking powder
  • ½ teaspoon Salt ½ teaspoon Salt
  • 1 ¼ cup White chocolate chips 1 ¼ cup White chocolate chips

White Chocolate Ganache:

  • ¼ cup Heavy cream ¼ cup Heavy cream
  • ½ cup White chocolate chips ½ cup White chocolate chips

Topping:

  • ½ cup Coconut, toasted ½ cup Coconut, toasted

Instructions

To make the blondies:

Step 1

Preheat oven to 350°F.

Step 2

Cream the melted butter and the C&H® Golden Brown Sugar, then add eggs and mix well. Add vanilla and coconut extracts, flour, baking powder, and salt. Mix well, and then fold in chocolate chips. Pour into a greased square 8x8 baking pan and bake for 25 minutes.

To make the ganache:

Step 3

Heat the heavy cream on the stovetop in a pan until nearing a boil. Remove from heat and add white choc chips. Allow to sit for 5 minutes. Stir vigorously until smooth.

Toast coconut:

Step 4

In a separate pan, heat about ⅓-½ cup shredded coconut on medium heat until it becomes fragrant and begins to brown. Remove from heat and continue to stir until a golden brown color has been achieved (keep a close eye on the coconut as it can burn quickly).

Assembly:

Step 5

When the bars come out of the oven, allow to cool for 10 minutes. Top with toasted coconut and drizzle with ganache.

Step 6

Allow to cool completely and cut into squares.

Step 7

Enjoy!

Chef's Tip

  • Store in an airtight container.
  • Plant based butter can be subbed for a dairy-free cookie bar option, and a 1:1 gluten flour blend can be subbed for all-purpose.
  • For the ganache, you may sub in dairy-free white chocolate plus coconut milk / cream and adjust measurements to suit your liking for the thickness.