Chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? For the moment, not a chance. These coconut cookie bars just plain make me happy.
Oh, how I love blondie cookie bars. From classic chocolate chip blondies to fully loaded cookie bars with coconut and pecans, or a dark chocolate and cashew combination, there are endless ways to make a pan of blondies extra special.
Unless you are a coconut hater (completely inconceivable to me!), you are likely to adore these coconut blondies.
I typically cut these bars small, basically just so that I can keep going back into the kitchen for repeated tastings. Plus, they are pretty rich, so smaller servings work well with this recipe.
Blondies with Chocolate Chips
If you love bakery-style chocolate chip cookies with crisp edges and perfectly chewy centers (and you’re anything like me with less time on your hands with every passing day), these blondies with chocolate chips are likely to be made more often than those cookies we all love so much.
Blondies give you the crisp edges (especially the awesome edges pieces!) and the chewy centers of chocolate chip cookies, and they do it in less time with far less effort. No rolling or scooping is required, just stir the dough together and press it into the pan.
These dark chocolate coconut bars have earned a much-loved place in our dessert lineup. The fact that the bars freeze very well and thaw perfectly is just one more reason to love them.
Coconut Chocolate Chip Bars
You’ll need the following ingredients to make this recipe:
- light brown sugar
- shredded sweetened coconut
- dark, bittersweet, or semi-sweet chocolate chips
Coconut Cookie Bars
- Preheat the oven to 350°F. Whisk together the flour and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
- Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut (reserving the amount for topping) along with the chocolate chips.
- Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
- Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.
FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. Store in zip-close bags or an airtight container. These bars freeze beautifully.
Crunchy, chewy, sweet, and buttery pecan praline blondies are a dessert that I still crave several years later. (They’re extra sweet, so slice them small and serve a crowd!)
And these walnut chocolate chip blondies are a perfect balance of flavors, not a fan of walnuts? Just swap in pecans.
For something a little further off the beaten path, try Biscoff blondies, white chocolate macadamia nut, or these mouthwatering apple blondies.
However you choose to make them, blondie cookie bars are never a bad idea!
Servings: 16 servings
Prevent your screen from going dark
Preheat the oven to 350°F. Combine the butter and brown sugar in a bowl and beat until well combined.
Add the eggs and vanilla and stir well. Slowly add the flour and the salt. Stir to combine and then add 2 cups of coconut along with the chocolate chips.
Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
Bake for 28-30 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.
FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. These bars freeze beautifully.
Calories: 438kcal · Carbohydrates: 54g · Protein: 4g · Fat: 23g · Saturated Fat: 15g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 0.5g · Cholesterol: 52mg · Sodium: 175mg · Potassium: 210mg · Fiber: 2g · Sugar: 39g · Vitamin A: 394IU · Vitamin C: 0.1mg · Calcium: 45mg · Iron: 2mg