White Chocolate and Coconut Blondies are decadent with a cakey texture, delicate crumbs, and a slightly crunchy top. They are eggless and delightful, with bold coconut and white chocolate flavors.
If you are looking for cakey blondies or brownies with a soft and light texture and lofty height with different and delicious flavors, you have come to the right place! These bars are irresistible and easy to make with a few ingredients.
About White Chocolate Coconut Blondies
These blondies are somewhere between cake and brownies. So, if you want a brownie recipe with a light and soft texture, this recipe can work for you.
The flavors of this dessert are unique, but you can add some variations if you like. Making the batter is simple and easy, and then you can add some nuts or dried fruits to suit your preferences.
Again, unlike my many other recipes, this one does not require an electric mixer. It requires a few pantry staple ingredients to make these buttery, chocolatey, delicious blondies.
Coconut pairs beautifully with white chocolate, providing a light, nutty taste. A lot of white chocolate makes it one of the delicious baked goods.
Why You Will Love These Blondies
- White Chocolate Coconut Blondies are easy to make with a few ingredients.
- It has a cakey texture with delicious crumbs.
- These blondies are light and soft.
- They have bold coconut and white chocolate flavors.
- These eggless blondies are buttery, delicious, and decadent.
Ingredients and Notes
- Flour: I have used unbleached, all-purpose flour, and I will recommend using the same.
- Baking Powder: This is required as a leavening agent and lifts the blondies so that they can get some texture.
- Salt: I like to add salt to give a nice contrast to the sweetness.
- Butter: Use unsalted and good-quality butter for the best flavor. It adds a delicious buttery taste to the eggless brownies. We have not tried this recipe using oil.
- Sugar: It adds sweetness, structure, and moisture to the brownies.
- Milk: It makes the brownies tender and moist. The milk should be at room temperature, and either 2% or full-fat milk can be used.
- Vanilla: Adds sweet and warm flavors to the brownies.
- White Chocolate: I have used baking chocolate bars, and I highly recommend them. However, white chocolate chips can also be used if you do not have baking chocolate.
- Desiccated Coconut: For this recipe, use unsweetened desiccated coconut. You can also lightly toast the coconut and let it cool before adding it to the batter.
How To Make White Chocolate Coconut Blondies
- Preheat the oven to 350°F (180°C).
- Grease an 8×8 inch square pan with a nonstick oil spray or butter.
- Then, line it with parchment paper, hanging the parchment paper over both sides. Set it aside.
- Roughly chop the white chocolate bar into chunks and divide it equally.
- Instead of a chocolate bar, you can also use white chocolate chips.
- Whisk flour, baking powder, and salt together in a medium bowl.
- In a bowl or saucepan, melt butter and half of the chocolate (80g) together over a double boiler or microwave.
- Mix well to combine.
- Transfer the melted butter and chocolate mixture into a large mixing bowl.
- Add sugar, vanilla, and milk to this butter and chocolate mixture.
- Whisk well to combine.
- Add flour mixture to this and mix gently until well combined and the batter is almost smooth.
- Next, add the remaining chopped chocolate (80g) and desiccated coconut to the batter and fold in gently.
- Transfer the batter to the prepared baking pan.
- Bake the blondies in the oven for 30-35 minutes or until the center is set and the sides leave the edge of the pan.
- You can also check by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Remove from the oven and place the pan on the cooling rack.
- Let it cool completely in the pan, then remove and cut into the desired size of squares.
Serving Suggestions
Serve these delicious blondies with a scoop of vanilla ice cream to make them more decadent.
You can also serve them with a dollop of whipped cream.
Otherwise, these blondies are absolutely delicious on their own.
Storing Suggestions
White Chocolate Coconut Blondies can be kept at room temperature for three days. However, they should not be stored in a warmer place.
The leftovers can be refrigerated in an airtight container for up to a week.
Variations
Citrus Zest: Add orange or lemon zest for some zing to these blondies.
Dried Cranberries: Dried cranberries pair well with white chocolate; throw ¼ cup of it into the batter if you like.
Pistachios: Adds a nutty twist to the white chocolate and coconut bars. Add ¼ cup of lightly toasted and chopped pistachios to the batter.
Brown sugar: Instead of only granulated sugar, you can replace half of the sugar with brown sugar.
Baking Tips For White Chocolate Coconut Blondies
Measurements: For the perfect blondies, measure the flour and other ingredients correctly. I suggest using a kitchen scale for the best results.
White Chocolate: Avoid overheating the mixture while melting the chocolate with butter.
Baking: Overbaking may result in dry and crumbly blondies. So, keep an eye on the oven after 25 minutes, as every oven is different.
More Brownies and Blondies
Recipe Card
White Chocolate Coconut Blondies (Eggless)
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) milk
- 1 teaspoon pure vanilla
- 160 g chopped white chocolate (divided into half)
- ½ cup (50g) unsweetened desiccated coconut
Instructions
- Preheat the oven to 350°F (180°C).
- Grease an 8×8 inch square pan with a nonstick oil spray or butter. Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
- Roughly chop the white chocolate bar into chunks and divide it equally. Instead of chocolate, you can also use white chocolate chips.
- Whisk flour, baking powder, and salt together in a medium bowl. Set it aside.
- In a bowl or saucepan, melt butter and half of the white chocolate (80g) together over a double boiler or in a microwave. Mix well to combine.
- Transfer the melted butter and chocolate mixture into a large mixing bowl. Then add sugar, vanilla, and milk. Whisk well to combine.
- Add flour mixture to this and mix gently until well combined and the batter is almost smooth.
- Next, add half of the remaining chopped chocolate (80g) and desiccated coconut to the batter and fold in gently.
- Transfer the batter to the prepared baking pan. Bake it in the oven for 30-35 minutes or until the center is set and the sides leave the edge of the pan.
- Remove from the oven and place the pan on the cooling rack.
- Let it cool completely in the pan, remove and cut into the desired size of squares.
Serving Suggestions
- Serve these delicious blondies with a scoop of vanilla ice cream to make them more decadent.
- You can also serve them with a dollop of whipped cream.
- Otherwise, these blondies are absolutely delicious on their own.
Storing Suggestions
- White Chocolate Coconut Blondies stay at room temperature for three days. However, do not store them in a warmer place.
- The leftovers can be refrigerated in an airtight container for up to a week.
Notes
- Measurements: For the perfect blondies, measure the flour and other ingredients correctly. I will suggest using a kitchen scale for the best results.
- White Chocolate: Do not overheat the mixture while melting chocolate with butter.
- Baking: Overbaking may result in dry and crumbly blondies. So keep an eye on the oven after 25 minutes, as every oven is different.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.