There is nothing better to get you over the mid-week blues than these White Chocolate Coconut Blondies! They are soft, chewy & packed with white chocolate and coconut.
I am a HUGE fan of anything coconut, so I wanted to incorporate it into a traditional white chocolate blondie. The result? It added an amazing tropical taste and texture to these blondies 🙂
I really enjoy making any type of bar because it’s so easy to add in different ingredients to change up the recipe! M&M’s in my brownies? Absolutely! Pretzels in a chocolate chip bar? For sure! The possibilities are really endless.
What do you guys want to see on The Last Course next? I’m always open to suggestions, so please let me know if the comment box below!
White Chocolate Coconut Blondies
- Servings: 24 bars
- Time: 1 hour, plus cooling time
- Author: Recipe adapted from The Recipe Critic
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups Stirling Creamery Unsalted Butter, softened
- 1 cup granulated sugar
- 1 1/2 cups brown sugar, packed
- 2 tablespoons vanilla extract
- 4 eggs
- 2 cups white chocolate chips
- 1 cup shredded coconut
- Pre-heat oven to 370 degrees, and grease a 9×13 pan, set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt, set aside.
- In a large bowl, beat together the butter, granulated sugar, brown sugar and vanilla extract until fluffy.
- Add the eggs one at a time until fully combined.
- Add in the dry ingredients and just mixed until combined, try not to over mix at this stage!
- Use a spatular to stir in the white chocolate chips and coconut.
- Spread into the greased pan and bake for 22-25 minutes until golden brown, or a toothpick comes out clean.
- Cool completely before cutting into 24 equal pieces.
- They will stay fresh for 3-4 days in an air tight container 🙂