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Coconut Chocolate Blondies

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I saw this recipe a few weeks ago on Maria’s blog, Two Peas and Their Pod. She posted them for her first wedding anniversary. Be sure to check out the post to see how absolutely adorable she is! I was drawn to the recipe for its simplicity and the fact that I had everything in my pantry to make them.

Maria makes some great recipes, so I decided to try them exactly how she made them, which is a very hard thing for me to do! I am usually one to play with recipe ingredients – tossing in a little extra something here, deleting something there.

This recipe could not come together quicker and that ease of preparation makes them perfect for the a mid-week dessert. I also found that they travel extremely well and think they would be a delectable treat to earn ya some brownie… I mean… blondie points at work.

These were such a hit at my house and at work, I have made them twice and making a recipe twice in my kitchen is not something that occurs often, especially within a couple of weeks! Next time I make these, I might leave out the coconut because my boss thinks these will be “the best” chocolate chip cookie bars.

If you have a little extra time this evening, whip these together and make someone in your life feel extra special!

Coconut Chocolate Chunk Blondies


  • 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
  • 1 1/2 teaspoons vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup chocolate chips or chunks
  • addtional coconut for sprinkling on the top of the bars


  1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
  2. Combine the flour and salt; whisk and set to the side.
  3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
  4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.
  5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars. Let cool slightly before serving. Cut the bars into squares.

– from Two Peas and Their Pod & Brown Eyed Baker

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Betty Legare

Sunday 5th of April 2020

Made this and I must say that the bars were delicious It's a keeper


Thursday 9th of April 2020

So happy to hear you enjoyed the blondies, Betty! Thanks so much for stopping by and leaving your feedback! -Jamie


Sunday 21st of April 2019

I made these today and before I could even let them cool, my 6 year old dove in. They are amazing and soo easy ro throw together. Thanks for this great recipe.


Tuesday 23rd of April 2019

So glad to hear you enjoyed them, Danica! Thanks for stopping by and leaving your feedback! -Jamie

Michelle Sweeney

Sunday 20th of January 2019

I made these absolutely delicious coconut blondies yesterday. Since my pan was 9x9 I increased everything by 1.5. except for the choc chips, because of personal preference we only like a small amount and I used two eggs. I also omitted the coconut on top, but that is just a preference. My husband and I really loved this recipe! Thank you so much!


Tuesday 22nd of January 2019

So happy to hear you enjoyed the blondies, Michelle! Thanks so much for stopping by and leaving your feedback! -Jamie


Wednesday 28th of November 2018

I've made these twice and they get many compliments. I wonder if I added baking soda would they be chewy "and" cakey? I have not done this yet. I will appreciate any suggestions. Thanks.


Thursday 29th of November 2018

Hello! I haven't attempted this recipe with this addition, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie


Tuesday 30th of January 2018

Has anyone tried to adapt the recipe to a 13x9 pan? If so, what measurements did you use and did you adjust the baking time or temp? Thanks

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