Spread the Love!

Let’s Be Friends!
Follow along with me on Instagram, Pinterest, Facebook & Twitter!

 

My college roommate, Kaila, and I baked for the neighbors at our apartment complex all the time. It kept us busy and we loved figuring out which treats everyone liked the best. One of our neighbor’s all-time favorite recipes were my delicious White Chocolate Coconut Blondies.

To this day, these “blonde brownies” are one of my favorite holiday desserts to make for Thanksgiving and Christmas!

Our neighbors would go on and on about our desserts (and they may have only raved so they could get more free desserts, but it worked!)

These White Chocolate Coconut Blondies melt in your mouth and are just-sweet-enough. The blondies last a long time which is nice because you can make a full 9×13 dish and save them for a breakfast treat or dessert for the next few days!

I hope you enjoy this recipe for some of the best blondies you will ever taste! If you want to add a little salty crunch, throw in some macademia nuts for the perfect flavor.

White Chocolate Coconut Blondies
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Course: Dessert
Keyword: blondies, coconut, macademia nut
Ingredients
  • 1 Cup Butter
  • 4 Eggs
  • 1.5 Cups White Sugar
  • 1 Cup Light Brown Sugar
  • 1 tsp. Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1 tsp. Salt
  • 2 Cups White Chocolate Chips
  • 1/2 Cup Sweetened Coconut Flakes (Optional)
  • 1/4 Cup Chopped Macademia Nuts (Optional)
Instructions
  1. Melt butter and ½ cup of the white chocolate chips in a microwave, checking every 15 seconds. Let cool.


  2. Beat eggs, sugar and vanilla extract in a medium bowl. Mix in the cooled butter/chocolate mixture. Add in the flour, salt and mix until combined. Fold in coconut and macademia nuts until just combined.


  3. Pour the batter into a 9x13 greased baking pan.  Sprinkle the remaining 1 1/2 cups of white chocolate chips over the top of batter. 


  4. Bake at 350 for 25 minutes (or until a toothpick comes out clean.) Allow to cool in pan for at least 10 minutes before cutting. Enjoy!! 🙂


With Grace,

Lindsey

 

Click here to receive my FREE Recipe eBook with Sugar Cookie Blueberry Cobbler, Pecan Pumpkin Bread with Maple Glaze, Creamy Spinach + Artichoke Dip with Garlic Cheese Toast + more!

Lindsey Maestas is a Christian based out of Albuquerque, NM. She is a wife to a loving husband and a stay-at-home-mom to two sweet little boys. She received her degree in Journalism and is a writer for the faith-based lifestyle blog, sparrowsandlily.com. She loves Jesus, event planning, baking and binge-watching Netflix with her husband. Find her on Instagram, Facebook and Twitter.