• Preheat the oven to 350°F (180°C).
• Grease an 8x8 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.