This brown butter coconut blondies recipe brings together chewy blondie texture, nutty browned butter, and toasted coconut in one simple dessert bar. It’s a quick bake with big flavor, useful when you need easy coconut bars, a blondies recipe without chocolate overload, or just a rich coconut brownie bar that holds its shape. These blondies land right between soft cookie bars and chewy coconut brownies, with golden edges and a deep, buttery flavor.
Browning the butter adds more than just flavor. It changes the fat content slightly, concentrating the milk solids and giving the finished blondies a denser, chewier bite. That’s what sets this apart from a standard blondies recipe.
The egg adds structure without drying out the texture. One is enough here. I tested it with two, and it came out too cakey. I wanted chew. That’s why this ratio of butter to flour, with just a pinch of baking powder, works the way it does. It doesn’t puff too much.
You’ll also notice a bit of a crisp edge where the coconut hits the sides of the pan. That’s where the flavor deepens.
Why These Ingredients Matter
I use light brown sugar for the molasses note and the extra moisture. Dark brown sugar felt too heavy for this recipe. The coconut brings sweetness, but more importantly, texture. It catches in the crumb and adds bite to every square.
Toasted coconut gives the bars a golden, nutty depth, but you don’t need to toast it if you’re short on time. Still, I do it almost every time. The aroma alone makes it worthwhile. If you like coconut recipes that really showcase the ingredient, you’ll taste the difference.
The white chocolate chips are optional, and I’ll be honest: I usually add them. They melt into the batter and pool just enough to give contrast. I’ve also tested chopped cashews and macadamia nuts. Both work. Cashews stay softer, macadamias give a buttery crunch. You decide.
These pair well with richer bar cookies like Coconut Cloud Cake when you want more than one coconut dessert on the table.
Let’s Talk About Brown Butter
The flavor boost here comes from butter that’s cooked down until golden. You’ll see it foam, then you’ll spot specks on the bottom. That’s when the flavor deepens. Pull it off the heat just before it turns too dark.
Give it time to cool slightly before whisking in the sugar. Hot butter can scramble the egg if you rush. I’ve done it. Once.
A light nutty smell tells you it’s ready. Don’t skip this step. If all you have is plain melted butter, the flavor will fall flat. And you’ll miss the heart of what makes these blondies rich.
The Right Texture at Each Step
Once the butter and sugar are smooth, the egg and vanilla blend in easily. You’ll see the mixture go glossy. That’s your cue to stop mixing.
Dry ingredients come in next. I always stir with a spatula instead of a whisk here. It keeps the batter dense, not airy. You want to see streaks of flour disappear, then stop. Overmixing dulls the chew.
Fold in the coconut last. It should be evenly spread, but not packed in. If using nuts or chocolate chips, scatter them in with the same loose hand.
For more chewy bar ideas, check out my Cranberry White Chocolate Blondies which use the same balance of texture and mix-ins.
How to Know They’re Baked Just Right
Start checking at 22 minutes. Look for a golden top, edges pulling slightly from the pan, and a toothpick with moist crumbs, not wet batter. If it comes out clean, they’ve gone too far.
The center should feel set but soft to the touch. Overbaked blondies go dry by the next day. If that happens, you can microwave them briefly or serve with whipped cream.
Common Problems and How to Fix Them
If they come out greasy, the butter may have separated during browning or wasn’t cooled enough before mixing. Let it rest longer next time.
If they crumble when sliced, they were either underbaked or cooled too quickly. Letting them cool in the pan helps them set fully.
If they taste bland, double-check the coconut wasn’t stale. And make sure the butter browned enough.
For a soft cinnamon take, you might like the Snickerdoodle Blondies which swap coconut for spice.
Variations Worth Trying
Add 1 teaspoon almond extract to the batter and top with sliced almonds before baking.
Swap white chocolate chips for chopped dark chocolate for a richer flavor.
Add 1/4 teaspoon cardamom to the dry ingredients. It lifts the coconut in a subtle, fragrant way.
Replace half the shredded coconut with unsweetened coconut if you want less sweetness. You’ll still get texture, but with more balance.
Storage and Make-Ahead Notes
Once cooled, store in an airtight container on the counter for up to 3 days. I prefer day two—the flavors settle.
In the fridge, they last about 5 days. But they firm up. I bring them back to room temperature before serving.
They freeze well, layered between parchment, up to 2 months. Thaw at room temperature or microwave for 10 seconds.
Tips from My Kitchen
Use a light-colored pan so you can monitor browning without guesswork. Always line the pan with parchment and leave an overhang for easy lifting.
Don’t pack the coconut when measuring. Use a loose cup. Toast the coconut in a dry skillet over medium heat, stirring until golden. No oil needed. Use a serrated knife for clean cuts once they cool.
How I Serve These
Serve warm with vanilla ice cream. Add a dollop of whipped cream and fresh raspberries for brunch.
Cut into mini squares for cookie boxes. Dust with powdered sugar for a simple finish.
Bring to picnics or bake sales these travel well.
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Tried it with a twist? Leave a comment and let’s chat about it below.
Brown Butter Coconut Blondies Recipe
These brown butter coconut blondies are rich, chewy, and full of sweet toasted coconut flavor. Perfectly golden with a hint of nuttiness from browned butter, this simple bar dessert comes together quickly and delivers big on texture. Add this to your list of favorite coconut recipes for baking. It’s an easy choice for anyone who loves easy coconut blondies, coconut bars, or wants a fuss-free twist on a classic blondies recipe.
Ingredients
- Dry Ingredients:
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1/2 cup (113g) unsalted butter, browned
- 1 cup (200g) light brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- Mix-ins:
- 3/4 cup sweetened shredded coconut
- 1/2 cup white chocolate chips (optional)
- 1/4 cup chopped macadamia nuts or cashews (optional)
Instructions
- BROWN THE BUTTER: Place the butter in a small saucepan over medium heat. Allow it to melt and begin bubbling, stirring occasionally. Once it foams and brown bits appear at the bottom with a nutty aroma, remove it from heat and let it cool for 5–10 minutes.
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a slight overhang on the sides for easier removal.
- MIX WET INGREDIENTS: In a mixing bowl, whisk the brown sugar into the cooled brown butter until smooth. Add the egg and vanilla extract, whisking until fully combined and glossy.
- ADD DRY INGREDIENTS: In a separate bowl, stir together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir until just combined—avoid overmixing.
- FOLD IN COCONUT AND EXTRAS: Fold in the shredded coconut. If using, stir in the white chocolate chips and chopped nuts. Spread the batter evenly into the prepared pan.
- BAKE: Bake for 22–26 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain a chewy center.
- COOL AND SLICE: Let the blondies cool completely in the pan. Once cool, lift them out using the parchment overhang and slice into squares.
Notes
Toasting the coconut before folding it into the batter adds extra texture and flavor. These blondies keep well at room temperature in an airtight container for up to 3 days.
