Bring the taste of the tropics to your kitchen with Coconut Milk Blondies. These golden caramel bars are chewy with a pleasant crunch from toffee bits and a gentle coconut finish from canned coconut milk.
Why you’ll love this recipe
Coconut milk lends a subtle, natural coconut aroma and creates an exceptionally tender crumb in baked goods. After trying coconut milk in cookies and pound cake, I found it makes blondies especially soft while allowing brown sugar to caramelize into a rich, golden base. These Coconut Blondies pair that tender texture with bursts of white chocolate and crunchy toffee for a dessert that’s both comforting and tropical.
Instructions
This overview summarizes the steps. The full, step-by-step directions are provided in the recipe card below.
- Preheat the oven to 375°F and line an 8″x8″ square pan with parchment paper, leaving an overhang for easy removal.
- Whisk together the flour and baking powder in a large bowl.
- In a medium bowl, melt the coconut oil. Stir in canned coconut milk and packed light brown sugar until smooth, then add shredded sweetened coconut, vanilla, and coconut extract.
- Combine the wet and dry ingredients until just mixed. Fold in white chocolate chips (or small chunks) and toffee bits.
- Spread the batter evenly in the prepared pan and bake for 25 minutes.
- Sprinkle shredded coconut, extra toffee bits, and white chocolate on top, then bake 5 more minutes until the surface is golden.
- Cool completely on a wire rack before lifting from the pan and cutting into bars.
Storage
Store blondies at room temperature in an airtight container. Place wax or parchment paper between layers to prevent sticking. They will keep for up to one week.
Related recipe
If you enjoy these blondies, try other coconut milk bakes such as Coconut Milk Cookies for tender, lightly coconut-flavored cookies, or Coconut Milk Chocolate Chip Pound Cake for an unusually soft, rich pound cake. For a Mounds-like cookie, Chocolate Coconut Cookies are a great choice.
These blondies also pair well with variations like Caramel Chocolate Chunk Blondies for a richer, caramel-forward version.
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Coconut Blondies
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Ingredients
Blondie batter
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup coconut oil
- ⅔ cup coconut milk canned
- 1 cup packed light brown sugar
- 1 cup sweetened shredded coconut
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- ⅔ cup white chocolate mini chips, or small white chocolate chunks (mini chips recommended)
- ⅔ cup toffee bits
Topping
- 2 tablespoons shredded coconut sweetened
- 1 tablespoon toffee bits
- 1 tablespoon white chocolate mini chips
Instructions
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Preheat oven to 375° F. Line an 8″x8″ square pan with parchment paper, leaving an overhang for easy removal.
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In a large bowl, whisk together flour and baking powder.
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In a medium bowl, microwave coconut oil until melted.
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Stir in coconut milk and brown sugar until combined. Mix in shredded sweetened coconut, vanilla, and coconut extract.
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Add the wet ingredients to the flour mixture and mix until just combined.
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Fold in white chocolate chips and toffee bits.
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Spread the batter evenly into the prepared pan.
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Bake for 25 minutes, then sprinkle coconut flakes, toffee, and white chocolate on top. Bake an additional 5 minutes until golden brown.
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Remove from the oven and cool completely before cutting into bars.
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Store blondies at room temperature in an airtight container with wax paper between layers for up to one week.
Notes
For a different flavor, try butterscotch chips or semi-sweet chocolate chips instead of white chocolate.
Packing tips
- For longer shipping, leave the blondies uncut. Wrap the whole 8″x8″ square tightly in plastic wrap and aluminum foil; include a plastic knife for slicing on arrival.
- To package individual bars, arrange snugly in an airtight container with wax paper between layers.
- Fill empty space with crumpled wax paper to prevent shifting during transit.
- Wrap the closed container in plastic wrap or place inside a freezer-weight zip-top bag for extra protection.
Nutrition
First published: June 20, 2017. Last updated: December 30, 2021. Updated for clarity and improved reader experience.