These white chocolate, coconut blondies are a dump everything, mix, and wait dessert. No fuss, no frills. Just a pretty decadent, delicious treat that’s the perfect hybrid between brownie and cookie. The coconut keeps them oh, so moist and the creamy white chocolate’s the perfect companion to the coconut’s chewiness.
This was a Sunday night improvisation a few weeks ago, and I encourage you to do the same. Swap coconut for pecans or white chocolate for dark chocolate or butterscotch chips! Mix in peanut butter instead of coconut oil and add peanut chips. The pantry’s full of possibilities, but this version’s definitely worth a whirl!
1 cup coconut
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1/2 c coconut oil
1 1/2 cup brown sugar
4 tsp vanilla
1 cup white chocolate chips
Start by creaming together butter and coconut oil in the bowl of a stand mixer.
Add brown sugar and cream until well combined.
Add your two eggs.
Remove your bowl from the stand mixer and fold in flour, salt, baking powder, coconut, and chocolate chips. That’s right. Dump everything in!
Pour into a greased square pyrex dish and bake at 350 for about 25 minutes or until the top of your blondies glisten and the middle passes the toothpick test.
Cut into squares and shower these blondies’ deliciousness upon adoring coworkers.