Pecan Coconut Blondies
Pecan coconut blondies are a deliciously easy dessert bar. The chopped pecans and shredded coconut are toasted for the ultimate flavor!
Coconut—yay or nay? I personally love toasted coconut. It adds a unique flavor to an otherwise simple dessert. Blondies are a classic dessert bar that could use some added flavor.
For this recipe, I used a blondie recipe and added in toasted coconut and toasted pecans. The two ingredients add a one-of-a-kind nutty flavor that pairs well with a buttery, sweet blondie.
How to make blondies
Blondies are one of the simplest dessert bars to bake. A classic blondie recipe calls for flour, baking powder and salt for the dry ingredients. The wet ingredients include melted butter, brown sugar, eggs and vanilla.
Mix the dry ingredients with the wet ingredients and, voila! You have blondies. Of course, you have to bake them at 350 F for 20 or so minutes 😉
Now, the fun part is when you add all the mix-ins. Typically blondies, or congo bars, call for semisweet chocolate chips and white chocolate chips. But these blondies call for toasted coconut and chopped pecans.
How to toast coconut
Toasting coconut is easy to do. You can do it on the stove top or in the oven. I prefer the oven because it is more evenly heated.
To toast coconut in the oven, preheat your oven to 325 F. Line a baking sheet with parchment paper and evenly spread the coconut over the parchment paper. Make sure there aren’t any clumps and, if necessary, work in batches.
Toast the coconut in the oven for 5 minutes or until the shredded pieces of coconut start to turn golden. Keep a close eye because the coconut will burn quickly if left unattended!
More recipes using coconut
Coconut is a popular ingredient among bakers. If you enjoy these blondies, give these coconut recipes a try!
- Almond butter cookies with coconut and chocolate chunks
- Coconut macaroons
- Apricot coconut balls
- Coconut cupcakes with key lime frosting
Toasted Coconut Blondies
- 1 ½ cups (187 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 g or 1 1/2 sticks) unsalted butter, melted and cooled
- 1 ½ cups (300 g) packed light brown sugar
- 2 large eggs,, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups pecans, chopped coarse
- 1 ½ cups unsweetened shredded coconut
- Adjust an oven rack to the middle position and preheat the oven to 350° F. Toast the shredded coconut on a rimmed baking sheet for 5 to 7 minutes, until light golden. Transfer to a small bowl to cool.¹
- Line a 13×9-inch pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
- In a large bowl, whisk the melted butter and brown sugar together until light and well-combined, about 3 minutes. Add the eggs and vanilla and mix until incorporated, about 1 minute.
- Using a rubber spatula, fold the flour mixture into the egg mixture and stir until just combined. Do not overmix. Gently fold in the pecans and toasted coconut until evenly distributed. Transfer the batter into the prepared pan, smoothing the top with a rubber spatula.
- Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely on a wire rack. Remove the bars from the pan using the parchment paper and transfer to a cutting board. Cut into 1 1/2-inch bars and serve.
- As an option, you may also toast the pecans. Do this separate from the coconut and reduce baking time to 3 to 5 minutes to avoid burning the pecans. Let cool.
- Coconut blondies may be stored in an airtight container at room temperature for up to 5 days.
- Bars may also be wrapped tightly and frozen for up to 3 weeks. Defrost in the refrigerator before bringing to room temperature.