Two slices of Baked Moist Chocolate Coconut Blondies with Pecans platted and stacked on top of each other, topped with ice cream and chocolate sauce.

Moist Chocolate Coconut Blondies


These insanely delicious Chocolate Coconut Blondies are everything you want in a dessert. They are soft, chewy, buttery, and loaded with chocolate chips, shredded coconut, and crunchy pecans (or walnuts)!

Top down view of baked Moist Chocolate Coconut Blondies with Pecans or walnuts being cut with a knife.

Moist Chocolate Coconut Blondies Recipe with Pecans (or Walnuts) | Easy Recipe

These insanely delicious Chocolate Coconut Blondies are everything you want in a dessert—soft, chewy, buttery, and loaded with chocolate chips, shredded coconut, and crunchy pecans (or walnuts)! They come together easily with fridge and pantry staples, making them a perfect go-to treat when you need something sweet without the hassle.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 Bars

Equipment

  • 8-inch square pan
  • small mixing bowl
  • medium mixing bowl
  • Parchment paper

Ingredients
  

Blondie Base:

  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup softened butter
  • ½ cup unrefined coconut oil (room temperature)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 room temperature eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 ¼ cups sweetened shredded coconut
  • â…” cup pecans or walnuts

Topping (Optional):

  • 4 oz semisweet chocolate bar chunks or ½ cup chocolate chips

Instructions
 

  • Prep: Preheat your oven to 325°F. Line an 8×8-inch pan with parchment paper and lightly grease it.
  • Whisk Dry Ingredients: In a small mixing bowl, whisk together 2 ¼ cups flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  • Cream Together: In a medium mixing bowl, add 1/2 cup softened butter, ½ cup unrefined coconut oil, ½ cup brown sugar, and ½ cup white sugar. Mix until smooth and creamy. Add 2 room temperature eggs and 1 ½ teaspoons pure vanilla extract, whisk until well combined.
  • Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined & no specs of flour remain. Be careful not to overmix—this keeps the blondies soft and chewy.
  • Fold in the Mix-ins: Gently fold in 1 cup semisweet chocolate chips, 1 ¼ cups sweetened shredded coconut and â…” cup pecans or walnuts until evenly distributed throughout the batter.
  • Bake: Spread the batter evenly into the prepared 8×8 pan. Add the chocolate chunks in a single layer on top of the batter. Bake for about 40 minutes. As oven temperatures can vary, its a good idea to start checking around the 30-35 minute mark. The blondies are done when the edges are golden brown, the top looks set and no longer raw.
  • Cool & Enjoy: Let the blondies cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature, and enjoy!

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