White chocolate, toasted coconut, macadamias, butter, and brown sugar come together in these chewy, tropical white chocolate coconut blondies.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so I have to confess: blondies weren’t even on my radar until I stumbled into a mini kitchen meltdown. Last summer, stuck indoors during a city-wide thunderstorm (Hawaii vibes, minus the sand), I had this weird craving for something sweet, beachy—like dessert in flip-flops. I had a jar of macadamias, some coconut, white chocolate chips, and escaped into the kitchen. Long story short—a few mishaps later (spilled coconut all over the floor, melted chocolate dripping everywhere), I ended up with these blondies that taste like sunshine in every bite. I made them again the next week to double-check. Yep, still delicious. That’s how you know a recipe qualifies as real.
Why You’ll Love This White Chocolate Coconut Blondies Recipe?
There’s something about that chewy texture from brown sugar and butter that just feels like a hug. Then you’ve got toasted coconut adding crunch and that toasty, nutty flavor. Macadamias bring buttery bites, and white chocolate doesn’t just sweeten—it melts into creamy pockets of bliss. It’s like a blondie and a coconut macaroon had a love child. Fancy enough to impress at a party, but chill enough to bake on a Friday night when you’re just craving happy carbs.
Ingredient Notes:
Let’s break it down like we’re chatting at the counter with coffee in hand:
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Flour + baking powder + salt – These give structure without turning your blondies cakey.
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Butter & brown sugar – They’re the backbone of chewiness and flavor. Lightly whipped butter makes a difference.
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Eggs & vanilla – They bind everything and add richness.
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Macadamia nuts – I dry-roast and chop them coarsely—because texture matters.
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White chocolate – Half chopped into the batter, half melted for a drizzle. Don’t skip the drizzle—even if it’s sloppy.
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Sweetened coconut – Some is toasted into the batter for crunch, the rest goes on top to keep you guessing with every bite.
How To Make White Chocolate Coconut Blondies?
Step 1: Ready the Pan & Oven
Heat your oven to 350°F. Butter a 9×13 pan and line it with parchment paper, letting it hang over two edges. Butter that parchment as well—makes clean-up a breeze.
Step 2: Dry Ingredients Clamp
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside—yes, set aside, not “forget.”
Step 3: Creaming Time
In a mixer (or with a strong arm), beat softened butter and brown sugar until light and a little fluffy. Add eggs one at a time. Then stir in vanilla. It might look a bit loose—that’s okay.
Step 4: Combine Gently
Fold in the dry mix just until you don’t see flour. Don’t overmix or you’ll lose that tender chew.
Step 5: Add Coconut, Nuts, and Chocolate
Stir in about ¼ cup chopped macadamias, ½ cup chopped white chocolate, and some toasted coconut. The smell here is completely unfair. Smooth the batter into the pan. Sprinkle the rest of the coconut and the remaining nuts on top—don’t be shy.
Step 6: Bake (Then Wait… Sort Of)
Bake for 34–36 minutes. If a toothpick comes out clean or just smeared with melted white chocolate, you’re golden. It’ll look barely set, but let it cool completely in the pan before you think about slicing.
Step 7: Drizzle Delicately
Melt the final ½ cup white chocolate over simmering water. Pour it carefully into a snipped Zip-top bag and drizzle over the blondies. Let it set until firm. Be messy or neat—your call.
Step 8: Slice & Serve
Use the parchment to lift the whole slab out. Cut into 24 squares. Try to only eat one warm… okay, maybe two. That’s fine.
Storage Options:
Store blondies in an airtight container at room temperature for 2–3 days. Refrigerate for up to a week if needed—but let them come back to room temp before you dig in. They freeze nicely too: wrap them tight and thaw at counter. Texture holds up surprisingly well.
Want To Save This Recipe?
Variations and Substitutions:
Feel like mixing it up?
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Swap macadamias for pecans or cashews.
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Use milk or dark chocolate instead of white if that’s your vibe.
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Leave out the toasted coconut or replace with dried fruit like pineapple or cranberry.
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Want a lighter version? Use less sugar or reduced butter, though texture shifts a bit.
What to Serve with White Chocolate Coconut Blondies?
They’re fantastic solo, but here’s some fun ideas:
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Cup of coconut-infused coffee or black tea
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Vanilla ice cream over a warm blondie (mind = blown)
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Fresh berries or fruit salad for contrast
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Cold glass of milk or even a sweet wine (depending on your mood)
Frequently Asked Questions:
Can I skip the white chocolate drizzle?
Sure, but then your blondies won’t look as fancy online. I recommend keeping it for bragging rights.
What if I don’t have stand mixer?
No prob. Use a large bowl and hand mixer or mix by hand. You’ll burn some calories, but it’s therapeutic.
Coconut burned while toasting?
Don’t sweat it. Toss the dark bits and move on—they still taste good, promise.
These White Chocolate Coconut Blondies are my reminder that dessert can feel like a mini-vacation—without the needing-to-pack part. They’re rich, easy-ish, and bring cheers fast. If you give them a whirl, let me know how they turned out or how many warm squares you ate straight from the tray.
Can’t wait to hear what you think!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Coconut Blondies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ sticks ¾ cup unsalted butter, softened
- 1½ cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 jar 3 oz dry roasted macadamia nuts, chopped and divided
- 1 cup white chocolate chopped and divided
- ½ cup sweetened shredded coconut toasted
- ¾ cup sweetened shredded coconut
Instructions
Prepare the Baking Pan and Oven:
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-by-13-inch baking pan. Line the bottom with parchment paper, allowing it to overhang slightly on the two short sides. Butter the parchment as well.
Combine Dry Ingredients:
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, blending until pale in color, approximately 1 to 2 minutes.
Incorporate the Dry Ingredients:
- Gradually add the flour mixture to the creamed butter mixture, mixing until just combined. Do not overmix.
Fold in the Mix-ins:
- Stir in ¼ cup of the chopped macadamia nuts, ½ cup of the chopped white chocolate, and the toasted ½ cup of shredded coconut until evenly distributed.
Transfer to Pan and Top:
- Spread the batter evenly into the prepared baking pan. Sprinkle the surface with the remaining ¾ cup of sweetened shredded coconut and the remaining macadamia nuts.
Bake:
- Place the pan in the oven and bake for 34 to 36 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
Cool the Blondies:
- Remove the pan from the oven and allow the blondies to cool completely on a wire rack before proceeding.
Prepare the White Chocolate Drizzle:
- Melt the remaining ½ cup of chopped white chocolate in a metal bowl placed over a saucepan of gently simmering water. Stir occasionally until the chocolate is smooth. Remove from heat.
Drizzle and Slice:
- Transfer the melted white chocolate into a resealable plastic bag. Snip a small corner off the bag and drizzle the chocolate over the cooled blondies. Once the drizzle has set, lift the blondies out of the pan using the parchment overhang and cut into 24 squares.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
