White Chocolate Coconut Blondies (Eggless)

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.

Jump to:

• About White Chocolate Coconut Blondies
• Why You Will Love These Blondies
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Storing Suggestions
• Variations
• Helpful Tips
• More Brownies and Bars
• Recipe Card

About White Chocolate Coconut Blondies

These blondies are somewhere between cake and brownies. So if you are looking for a recipe for brownies with a light and soft texture, this recipe can work for you.

The flavors are unique to this dessert, but you can bring some variations if you like. Making the batter is simple and easy, and then you can throw some nuts or dried fruits to suit your preferences.

Again, this recipe does not need any electric mixer like my many other recipes. And the recipe requires a few pantry staple ingredients to make these buttery, chocolatey, delicious blondies.

Coconut pairs beautifully with white chocolate, providing a light nutty taste. And a lot of white chocolate makes it one of the delicious baked goodies.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour, and I will recommend using the same.
2. Baking Powder: It is required as a leavening agent and lifts the blondies so that they can get some textures.
3. Salt: I like to add salt for a nice contrast to the sweetness.
4. Butter: Use unsalted and good-quality butter for the best flavors. It adds a delicious buttery flavor to the eggless brownies. We have not tried this recipe using oil.
5. Granulated Sugar: It adds sweetness, structure, and moisture to the brownies.
6. 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.
7. Vanilla: Adds sweet and warm flavors to the brownies.
8. White Chocolate: I have used baking chocolate bars. And I would highly recommend using the same. However, white chocolate chips can also be used if you do not have baking chocolate.
9. Desiccated Coconut: Use unsweetened desiccated coconut for this recipe. And if you like, you can lightly toast the coconut and let it cool before adding it to the batter.

Step by Step Directions

• 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 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 in a 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 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.

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.

Helpful Tips

• 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.

More Brownies and Bars

Recipe Card