Coconut Chocolate Chunk Blondies


At some point I missed the memo on blondies. When did they become popular? They popped up on my radar sometime last year, and even then, I didn’t feel the urge to scurry off into the kitchen to whip them up. Slowly though, it seemed their popularity was picking up steam. I started to see a lot of different varieties on other blogs. I saw an episode of Throwdown with Bobby Flay when he tried to one-up the blondies by Sugardaddy’s. I still didn’t see what all the fuss was about, but I added them to my Top 100 list and figured I would give them a try one day. Lo and behold, that day finally came. Annie asked me if I wanted to bake something together being that it had been awhile since we made the Peanut Butter Torte, and these were one of her suggestions. Since I had been dragging my feet on trying them, I thought it was a good selection. I was even more convinced after I tried one – they taste very much like Girl Scout Samoas cookies!


For those that are as in the dark as I was, a blondie is basically a brownie minus the chocolate. While brownies have a common base of melted butter, granulated sugar and cocoa powder, blondies are created with melted butter and brown sugar. The result is a rich toffee-like flavor. Mixing the butter and brown sugar creates such a fabulous aroma that it will make you want to eat the batter by the spoonful. I’m not kidding. Be prepared to muster up some serious willpower. The flavors in these blondies are fabulous – the batter is rich, the coconut slightly sweet and adding a chewy texture, and the chocolate with the perfect amount of, well, chocolateness.

I was a huge fan of how the batter smelled when being mixed together, and loved the crisp, crackly, brownie-like top that the blondies had when they came out of the oven.


Some notes on the recipe:

– I used Ghiradelli bittersweet chocolate chips, which are larger than regular chips, so more like a “chunk”. Plus I like dark chocolate.
– You don’t need to break out a mixer – I made these with one bowl and a large spoon.
– To get clean cuts, use a bench scraper to cut straight down. No slicing or sawing with a knife, perfect edges.
– I am now a blondie convert.


1 year ago: Buttermilk Pancakes

2 years ago: Dark Chocolate Chip Scones

Coconut Chocolate Chunk Blondies

Yield: 16 bars


1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks

1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter


1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.

2. Combine the flour and salt; set aside.

3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.

4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.

5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.

6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

(Adapted from Southern Food)


78 Responses to “Coconut Chocolate Chunk Blondies”

  1. Molly Jean on May 22, 2009 at 12:56 pm

    Oh yum! These look really good. Perfect to bring with me to a bbq potluck this weekend!


  2. Maria on May 22, 2009 at 3:35 pm

    I am making these this weekend! Great recipe. Thanks!


  3. Elyse on May 22, 2009 at 4:37 pm

    These blondies look incredible! It’s never too late to get on the blondie bandwagon. What a fabulous job you’ve done. I wish I could grab a square or seven (yes, seven; i love my coconut and chocolate). YUM!


  4. Kerstin on May 22, 2009 at 6:11 pm

    I love blondies – they look yummy with all that coconut and chocolate!


  5. Nic on May 22, 2009 at 6:28 pm

    Oh those look delicious! Did you used sweetened or unsweetened coconut in the recipe?


  6. Michelle on May 22, 2009 at 6:47 pm

    Hi Nic – I used sweetened coconut flakes. Thanks for asking, I revised the recipe to make that clear!


  7. Debbie on May 22, 2009 at 9:52 pm

    A Mounds bar is my favorite candy so I know without a doubt I’m going to enjoy this recipe! My office is open on Monday so those of us who are working are bringing food for a potluck lunch & I signed up to bring dessert–now I know what I’m taking. Thanks Michelle!


  8. alice on May 22, 2009 at 10:12 pm

    Love Somas, these look delicious! I’m with you, I have been on the fence, wondering what all the fuss with blondies was. I have even been eyeing the Barefoot Contessa Blondie mix at work, but not quit tempted enough. But these just might do the trick. I think I’m going to have to try them. Thanks for the recipe, and the tips.


  9. Annie on May 23, 2009 at 11:14 am

    Yum, great choice! These were fabulous 🙂


  10. Jon on May 23, 2009 at 2:02 pm

    This recipe is extremely easy to remember. Basically just a cup of everything with a stick of butter, egg, and some vanilla.

    I used chocolate chips for this recipe and a cup was WAY too overpowering. If you’re using chips instead of chunks, I’d say lower the amount to about a half a cup, the bars were tasty enough that I decided to make another batch with just coconut, which are in the oven right now. The females in the house can eat the overly chocolaty ones.

    I made somoa bars a while ago, and they were good but not worth the effort. These aren’t too far away from those, but require MAYBE ten minutes of work.

    Thanks for the recipe 😀


  11. Michelle on May 23, 2009 at 7:23 pm

    Hi Jon, Thanks for all of the feedback! So glad your household has been enjoying these, both with and without the chocolate. Since I’m a female I’m probably immune to anything overely chocolatey 😉 Glad you were able to find versions that worked for everyone!


  12. Katrina on May 23, 2009 at 9:05 pm

    Those look and sound awesome. Love the flavors!


  13. s@bd on May 24, 2009 at 10:15 am

    made these last night – they look amazing (am patiently waiting until *after* breakfast to break into them)

    I had so much topping that I just spread it out overtop the blondies like an icing. Next time, I shall make a lot less!


  14. Adventures of Alice on May 25, 2009 at 1:08 pm

    Wow–those look amazing!! I always remember my mom making blondies when I was little, but they certainly didn’t have coconut in them, just butterscotch I think— Can’t wait to try these!


  15. Kevin on May 25, 2009 at 8:51 pm

    I really like the sound of adding coconut to chocolate chunk brownies!


  16. brandi on May 26, 2009 at 2:24 pm

    oh, those look so good! I usually like brownies better than blondies, but these sound amazing. I love coconut.


  17. Michelle on May 26, 2009 at 5:37 pm

    s@bd – I forgot to mention that the topping did make quite a bit. Thanks for reminding me, I am going to mention that in the recipe notes! I hope you enjoyed them!


  18. Kara on June 1, 2009 at 11:33 pm

    Samoas are my very favorite girl scout cookie. These sound wonderfully rich and yummy!


  19. Nic on June 15, 2009 at 10:15 am

    I made these over the weekend and they are delicious. Thanks for sharing the recipe!


  20. Michelle on June 15, 2009 at 10:21 am

    Hi Nic – I’m so glad you enjoyed the blondies! Thanks for coming back and letting me know you tried them and liked them!


  21. ingrid on June 16, 2009 at 10:15 am

    Those sound and look wicked good! We LOVE blondies. Thanks for sharing!


  22. Pamela on June 16, 2009 at 1:58 pm

    These were so yummy. Thanks again for posting!!


  23. Michelle on June 16, 2009 at 2:27 pm

    Hi Pamela – So glad that you enjoyed these! Thanks for coming back and letting me know! 🙂


  24. Crystal on June 22, 2009 at 5:43 pm

    I’ve been on a baking kick lately and tried these at your suggestion! SO easy and SO tasty! I’ve been baking cookies lately so the texture of the coconut in this bar was a welcome change! Will be making these again soon!


  25. Michelle on June 25, 2009 at 12:04 am

    Crystal – Glad you liked them! It’s always fun to switch up different types of baked goods, sometimes I get stuck in ruts. Hope you continue your baking kick! 🙂


  26. anne on December 20, 2009 at 8:26 pm

    I stumbled across your page a few days ago. I saw this recipe and it looked so tasty that I went out and bought the ingredients and baked them today. It was super easy to make and tasted soo good! Thank you so much! I’m glad I found your blog!


  27. sumac on June 24, 2010 at 6:50 am

    Just made this to take to a friends for dinner tomorrow night. So easy and so tasty…hopefully there’ll be some left by tomorrow! Very chocolatey, might cut back a bit on the chocolate next time. Maybe I used the wrong chocolate.

    The biggest problem I have with this site is deciding which recipe to try next. Have loved everything I’ve made so far.


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  30. Melanie on August 5, 2010 at 2:36 am

    These were really good, even though I only had a 9 inch square pan and sweetened coconut. It’s also easy to melt the chocolate and butter in a ziplock bag in the microwave and cut a corner off to drizzle on the bars. I’m definitely making this recipe again! Thanks so much!


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  34. Choco on August 21, 2010 at 9:39 am

    I made those fabulous blondies yesterday & they were so chocolaty so mouth watering so yummy ♥__♥
    will definitely make them again ^__^
    thank you Michelle,,


  35. Ilene on September 20, 2010 at 5:23 pm

    I’ve made these many times and they are amazing. Instead of drizzling the chocolate over the top, I melt the chocolate and add some coconut to it and then spread it on top of the blondes. They are so good!


    • Michelle on September 20th, 2010 at 9:17 pm

      Oooh Ilene, love the idea of melting the chocolate with coconut and spreading it! Thank you for sharing and so glad you’ve been loving these!


  36. Joanna on October 11, 2010 at 1:31 am

    Made these last night and they turned out really yummy! 😀

    you might wanna check out my blog about it.

    thanks again! 😀


    • Michelle on October 11th, 2010 at 8:24 pm

      They look great, love the M&M’s! Thank you for sharing!


  37. Melissa on October 14, 2010 at 9:18 pm

    I love it when I find a recipe I want to make & have everything on hand! Just whipped these up & they were fab! For some reason, the smell of anything baking with coconut puts me in a holiday mood–these took me straight there. 🙂 Thanks, Michelle!


    • Michelle on October 18th, 2010 at 10:46 pm

      You’re welcome Melissa! I’m so happy to hear you loved these!


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  39. Kelly on December 21, 2010 at 9:19 pm

    WOWWWW such a great recipe! chewy, rich, chocolatey deliciousness! loveeee it! THANKS 🙂


  40. Steery on January 8, 2011 at 4:12 am

    Without reviewing the comment guidlines first, let me say, OFF THE HOOK! These little things were fire! I did substitute these old half-crystalized toffee candies for the coconut, and after cooling, with glaze, they weren’t bad. The next morning, they were the best thing I had in a minute. Amazing what sum sit time can do for these, but wow, yeah man, wish I knew how to post the pics!


  41. sb on March 16, 2011 at 6:47 pm

    Thanks for the recipe–I can’t wait to try it out. Question: I have an 8×8 square glass dish and a 9×9 metal pan. Which do you think would work best with this recipe? I’ve read that glass pans can dry out the edges of brownies but I’m not sure if this is true. Any thoughts?


    • Michelle on March 16th, 2011 at 8:15 pm

      Hi sb, I do think that glass pans can dry out edges; I use metal pans for all of my baking. Hope that helps!


  42. mickey on May 1, 2011 at 10:25 pm

    easy recipe and added butterscotch chips. that made them way too sweet.
    yes the glass pans do dry the edges.


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  44. cg on June 16, 2011 at 7:39 pm

    I made these today and they taste good but the middle seemed to not cook and be overly chewy even though I let it cook longer than specified. I followed the recipe exactly. Is there any way to make these a little more cakey and less like fudge? more flour maybe? Help please!


    • Michelle on June 17th, 2011 at 11:28 am

      Hi CG, Well, blondies are intended to imitate the texture of brownies, which more often than not are fudgy and not cakey. More flour might just dry them out; you might want to experiment with baking powder and/or soda to give it more of a lift if you want a cake-like texture.


  45. cg on June 17, 2011 at 12:32 pm

    Ok, thanks! I think I will try the baking powder. I think something went wrong with them though. They were more gooey than fudgy…nothing at all like your pics. Thanks again for your advice!


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  48. Jessica on August 4, 2011 at 8:01 pm

    Haven’t licked a batter bowl clean since I was a kid- until now! Could not help myself, yum! And had no choc chips, so added m+ms instead!


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  50. Gordon on October 19, 2011 at 11:38 am

    Can you imagine these cookies instead of chocolate chip you use peanut butter chocolate omg!


  51. Emily on December 2, 2011 at 1:19 pm

    These were OK, I could barely really taste the coconut and the amount of chocolate was overpowering. They also took forever to cook, 30 minutes wasn’t enough – they were still far too uncooked..


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  57. pri on June 1, 2012 at 5:02 am

    hi michelle!
    these blondies look absolutely divine. i’m definitely going to try them this weekend. is it possible to substitute the sweetened coconut flakes with fresh coconut flakes? also is it possible to make sweetened coconut flakes at home?


    • Michelle on June 1st, 2012 at 9:29 am

      Hi Pri, I have never used fresh coconut in my baking, so I couldn’t say for sure if it would affect the outcome. If you use them, I would be sure to make sure they are patted dry and don’t have any excess moisture on them. As for making sweetened coconut flakes at home, I would imagine you could dry them out yourself, but not sure the best way to sweeten them.


  58. Rosanne on July 26, 2012 at 11:44 am

    I was searching for a chocolate coconut recipe for my aunt’s bday and ran across these bars. Mmmm….moist, chocolatey, coconutty goodness! 🙂 I toasted the coconut before adding it in the to the batter and instead of drizzling the melted chocolate, I spread it over the top and sprinkled more toasted coconut over it. Love your blog, Michelle!


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  61. Melissa on June 7, 2013 at 4:17 pm

    Hi. These looks delicious and I am going to make them for a friend’s large party. But I don’t have an 8 x 8 pan. If I want to use a 9 x 13 pan, how much would I need to increase the recipe, and would I bake it for the same amount of time?


    • Michelle on June 7th, 2013 at 11:54 pm

      Hi Melissa, Double the recipe for a 9×13-inch pan. I would bake it the same amount of time, but be sure to check it for doneness.


  62. Danielle on August 4, 2013 at 8:02 pm

    Hi Michelle!
    These are delicious! However, I ran into an issue that frequently happens, which is that the drizzled chocolate breaks and sticks to the knife when cutting the bars. Any suggestions for how to prevent this from happening? Thanks!


    • Michelle on August 5th, 2013 at 8:12 pm

      Hi Danielle, You could try cutting the bars with a pizza cutter (I use it to cut bars and brownies all the time) before the chocolate sets completely.


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  66. Heidelind on September 10, 2014 at 4:16 pm

    I made these on Sunday for an impromptu play date. Super fast and easy! I thought it was funny that the grown-ups very digging in as well:) These were a big hit!


  67. Mrs. C. on July 21, 2016 at 2:23 pm

    Is there an option to print this recipe? Thanks!


    • Michelle on July 25th, 2016 at 9:46 pm

      Yes, at the top of the recipe box, just click on the “print” icon.


  68. Rowanak on July 25, 2016 at 10:33 pm

    Those were truly delicious. Do they store OK in the fridge?
    Was surprised at first at the no baking soda or anything, but I guess it doesn’t need them! Yum.


    • Michelle on July 26th, 2016 at 11:25 am

      I’m so glad you enjoyed them! Yes, you can keep them in the fridge if you’d like, just make sure they’re in an airtight container so they don’t dry out.


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