Delicious Coconut Macaroon Blondies: The Ultimate Chewy, Sweet Treat Recipe
Are you torn between the chewy, sweet delight of a classic coconut macaroon and the rich, buttery goodness of a blondie? What if you didn’t have to choose? Prepare yourself for an extraordinary dessert experience with these irresistible Coconut Macaroon Blondies! This recipe flawlessly merges the best of both worlds, creating a unique bar that is rich, incredibly chewy, and absolutely bursting with tropical coconut flavor. Imagine a perfectly golden blondie base, infused with subtle white chocolate notes, topped with a dense, sweet, and perfectly textured coconut macaroon layer, all finished with a luscious drizzle of bittersweet chocolate. It’s a symphony of textures and flavors that will captivate your taste buds and leave everyone asking for the recipe.
Why These Coconut Macaroon Blondies Are a Must-Try
If you’ve ever found yourself in the delightful dilemma of choosing between baking a batch of classic coconut macaroons or a pan of fudgy blondies, this recipe is your ultimate solution. Our Coconut Macaroon Blondies bring together the signature chewiness of sweetened coconut flakes with the deep, buttery sweetness of a traditional blondie. Each bite offers a harmonious blend of soft, moist blondie and the distinct, slightly crispy-on-the-outside, chewy-on-the-inside macaroon texture. White chocolate chips are baked into the blondie base, adding an extra layer of sweetness and creaminess, while a final drizzle of bittersweet chocolate provides a sophisticated contrast that elevates this dessert from delightful to absolutely divine. This treat is guaranteed to satisfy even the most demanding sweet tooth, making it an instant favorite for any occasion.
Perfect for Any Occasion: Easy Coconut Blondie Bars
These versatile coconut blondie bars aren’t just a delicious dessert; they’re also incredibly practical for various events. Whether you’re planning for festive holiday parties, organizing a heartwarming family get-together, participating in a competitive cookie exchange, or simply craving an indulgent sweet treat on a quiet afternoon, these bars fit the bill perfectly. The visual appeal of the golden blondie, the snowy white coconut macaroon topping, and the dark chocolate drizzle makes them a showstopper. The interplay of rich white chocolate within the blondie, the distinct flavor and chewy texture of the coconut flakes, and the slight bitterness of the dark chocolate topping creates a complex flavor profile that will have your guests reaching for seconds and, inevitably, requesting the recipe. They’re easy to transport and serve, making them an ideal choice for any gathering where you want to impress with minimal fuss.
Before we dive deeper into making these amazing bars, let’s appreciate the individual components. The blondie base provides a rich, buttery foundation, while the macaroon layer adds that signature chewy coconut goodness. Together, they create a dessert that is greater than the sum of its parts. If you’re a fan of coconut, you simply cannot miss out on this decadent creation.
If you adore the tropical flavor of coconut and this unique coconut macaroon blondie recipe sparks your interest, you are sure to love these other delightful coconut recipes from our collection:
- Coconut Macaroon Tunnel Cake (A truly impressive dessert, pictured above!)
- Classic Coconut Cream Pie (A timeless, creamy delight)
- Chewy Chocolate Coconut Oatmeal Cookies (A wholesome and flavorful cookie)
Looking for more coconut-inspired creations? See All of my Coconut Recipes Here for a comprehensive list of delicious treats!
Understanding Blondies: The Golden Cousin of Brownies
For those unfamiliar with blondies, they are often described as the “blonde” counterpart to the classic chocolate brownie. While brownies derive their rich, dark color and intense flavor from cocoa powder or melted chocolate, blondies achieve their signature golden hue and distinct taste from ingredients like brown sugar, vanilla, and often butterscotch or white chocolate. They share many desirable characteristics with brownies: a wonderfully rich, dense, and exceptionally chewy texture, often with a delightfully gooey center. The key difference lies in their flavor profile and color. Blondies offer a more caramel-like, buttery sweetness, providing a perfect canvas for a variety of additions, in this case, a generous layer of coconut macaroon. Achieving the perfect blondie consistency – moist and chewy, not cakey or crumbly – requires careful attention to the recipe’s ratios and baking times. This recipe is specifically designed to deliver that ideal, irresistible texture for the ultimate coconut macaroon blondie experience.
The Allure of Coconut Macaroon Bars
When these two beloved desserts unite, you get something truly special: coconut macaroon bars. This concept takes the best attributes of both, combining the dense, vanilla-scented blondie base with a distinct, airy yet chewy coconut macaroon topping. The contrast in textures and the complementary flavors create a dessert bar that is sophisticated yet comforting. Unlike a simple coconut bar, the “macaroon” element implies a specific preparation of the coconut topping—often involving egg whites and sugar to create that characteristic fluffy yet chewy consistency. This layered approach ensures that every bite is an exciting journey through different layers of sweetness and texture. These bars are not only a treat for your palate but also a visually appealing addition to any dessert spread, with their distinct layers and tempting chocolate drizzle. They are a testament to how creative baking can bring together familiar favorites into something entirely new and exciting.
Essential Ingredients for Perfect Coconut Macaroon Blondies
Crafting these delectable Coconut Macaroon Blondies starts with selecting the right ingredients. Each component plays a vital role in achieving the rich flavor and ideal texture that makes these bars so irresistible. For the complete list of quantities and detailed instructions, remember to scroll to the bottom of this post for the full printable recipe card.
- All-Purpose Flour: This provides the structural foundation for our blondie base. Using all-purpose flour ensures a tender yet sturdy texture.
- Baking Powder: A crucial leavening agent that helps the blondies achieve a slight lift without becoming overly cakey, contributing to their signature chewy texture.
- Salt: A small but mighty ingredient, salt enhances all the other flavors, balancing the sweetness and making the coconut and chocolate notes pop.
- Eggs: You’ll need both a whole egg for richness and binding in the blondie base, and egg whites for the light, airy, yet chewy structure of the macaroon topping. Room temperature eggs blend more smoothly into batters.
- Granulated Sugar: White granulated sugar is the primary sweetener for both layers. While the recipe suggests white sugar, using half-brown sugar in the blondie base can add a deeper, more caramel-like flavor, enhancing its richness.
- Coconut Extract: To amplify that wonderful tropical flavor, coconut extract is a must. It boosts the natural coconut taste from the shredded coconut, ensuring a truly immersive experience.
- White Chocolate: Whether you opt for white melting chocolate or high-quality white chocolate chips, melted white chocolate adds a creamy sweetness and richness to the blondie layer, complementing the coconut beautifully.
- Coconut Oil: Using melted coconut oil not only adds moisture to the blondies but also infuses them with another layer of natural coconut flavor. It contributes to the gooey texture.
- Shredded Flaked Coconut: This is the star of our macaroon topping! Look for sweetened shredded coconut for the best results, as it provides both sweetness and that characteristic chewy texture. If only unsweetened is available, you may need to adjust the sugar slightly, but be aware the flavor profile will be slightly different. Avoid fine desiccated coconut if possible, as it won’t give the same texture.
- Chocolate for Drizzle: I highly recommend bittersweet melted chocolate for the drizzle. Its slight bitterness provides a wonderful contrast to the sweetness of the blondies and macaroons. However, semi-sweet chocolate chips, milk chocolate, or even dark chocolate can also be used, depending on your personal preference for sweetness and intensity.
Step-by-Step Guide: How to Make Irresistible Coconut Macaroon Blondies
Creating these extraordinary blondies is surprisingly straightforward, requiring just a few simple ingredients and a clear step-by-step process. Follow these instructions carefully to ensure perfectly baked, chewy, and flavorful bars every time.
1. Prepare Your Oven and Baking Pan: First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, prepare an 8-inch square baking pan by lining it with either aluminum foil or parchment paper. Make sure the foil or parchment extends over the edges of the pan; these will act as convenient “handles” later for easy removal. Once lined, lightly spray the entire surface with cooking spray to prevent sticking.
2. Combine Dry Ingredients for the Blondie Base: In a large mixing bowl, combine 1 cup of all-purpose flour, the baking powder, and the salt. Whisk them together briefly to ensure they are well combined and evenly distributed. Set this bowl aside for now.
3. Prepare Wet Ingredients for the Blondie Base: In a separate bowl (or a stand mixer bowl), using a mixer on low speed, beat the whole egg with ¾ cup of the granulated sugar and the coconut extract until the mixture is well blended and slightly lighter in color. Then, add in the melted white chocolate and melted coconut oil. Mix until everything is thoroughly incorporated and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.
4. Combine Wet and Dry Blondie Ingredients: Gradually add the dry flour mixture (from Step 2) into the wet ingredient mixture (from Step 3), mixing on low speed after each addition until just combined. Be careful not to overmix the batter; overmixing can lead to tough or cakey blondies. Stop mixing as soon as no dry streaks of flour are visible.
5. Press Blondie Batter into the Pan: Spoon the blondie mixture into the bottom of your prepared 8-inch square pan. Use an offset spatula or the back of a spoon to gently but firmly press the mixture evenly across the entire bottom of the pan. Ensure it’s an even layer for consistent baking.
6. Prepare the Macaroon Topping: In another clean bowl, combine the shredded coconut with the remaining granulated sugar and the remaining flour (¼ cup). Toss well to coat the coconut flakes evenly. In a separate small bowl, beat the two egg whites until they are lightly frothy. Gently fold the beaten egg whites into the coconut mixture until just combined. The mixture should be sticky and hold together when pressed.
7. Add the Macaroon Layer: Carefully spread the coconut macaroon mixture evenly over the blondie batter in the pan. You can use your hands or a spatula, gently pressing it down to form a compact layer.
8. Baking the Blondies: Bake in the preheated oven for 25 to 28 minutes. The blondies are done when the edges are lightly golden brown, and a toothpick inserted into the middle comes out clean or with a few moist crumbs attached (not wet batter). Avoid overbaking, as this can lead to dry or cakey blondies instead of the desired chewy and gooey texture.
9. Cool and Drizzle: Allow the blondies to cool completely in the pan on a wire rack. Cooling is crucial for the bars to set properly and achieve their best texture. Once completely cool, melt the bittersweet chocolate (using a double boiler or microwave in short intervals). Drizzle the melted chocolate generously over the top of the cooled bars. The contrast of the dark chocolate against the golden blondie and white coconut is visually stunning and adds another layer of flavor.
10. Cut and Serve: Once the chocolate drizzle has set (you can speed this up by placing the pan in the fridge for a few minutes), use the foil “handles” to lift the entire slab of blondies out of the baking pan. Place it on a cutting board and cut it into desired bar sizes. These coconut macaroon blondies are now ready to be enjoyed!
Storage and Freezing Tips for Your Macaroon Blondies
Proper storage ensures your delicious coconut macaroon blondies remain fresh and delightful for as long as possible. These bars can be kept in an airtight container at room temperature for up to 4 days, though they rarely last that long! If you want to extend their life or prepare them in advance, they freeze exceptionally well. Wrap individual bars or the entire slab tightly in plastic wrap, then place them in an airtight freezer-safe container or freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature or gently warm them in the microwave for a few seconds for that freshly baked feel.
Love This Recipe? Pin it for Later!
If you’re as enchanted by this recipe for rich, chewy, and coconut-packed blondies as we are, don’t let it get lost in the depths of your browser tabs! Make sure to save it for future baking adventures by pinning it to your favorite Pinterest recipe board before you leave. Share the love of these amazing Coconut Macaroon Blondies with your friends and family!
Frequently Asked Questions About Macaroon Blondies
Here are some common questions about blondies and our delicious coconut macaroon blondies:
- What’s the fundamental difference between a brownie and a blondie? The primary distinction lies in their main flavoring agent and color. Brownies are made with cocoa powder or melted chocolate, giving them their characteristic dark color and intense chocolate flavor. Blondies, on the other hand, are “blonde” because they omit chocolate/cocoa and instead feature flavors from brown sugar, vanilla, and butter, often complemented by white chocolate chips, nuts, or other inclusions, resulting in a rich, buttery, and caramel-like taste.
- Should a blondie be gooey in the center? Absolutely! A well-made blondie is typically known for its soft, chewy edges and a delightfully gooey, slightly underbaked center. This is a highly desired characteristic. If you prefer a firmer blondie, you can extend the baking time by a few minutes, but be careful not to overbake to the point of dryness.
- Why does my blondie look like cake instead of chewy bars? If your blondies have a cake-like texture, it’s usually due to one of two reasons: overbaking or too much flour. Overbaking removes too much moisture, making them dry and crumbly rather than gooey and chewy. Similarly, an excess of flour can lead to a denser, more bread-like consistency. Always measure flour accurately (preferably by weight) and begin checking for doneness a few minutes before the suggested baking time, as oven temperatures can vary significantly.
- Are blondies truly meant to be gooey in the middle? Yes, the ideal blondie often features a soft, almost fudge-like interior. While it should be moist and gooey, it shouldn’t be liquid or raw. A toothpick inserted into the center should come out with moist crumbs, not wet batter, indicating perfect doneness.
- Why do blondies sometimes appear undercooked even when they are ready? Blondies’ light color can be deceiving! Because they lack the dark hue of chocolate, it can be harder to visually gauge their doneness. Trust the toothpick test and the slight golden browning around the edges rather than relying solely on color.
- Why are my blondies falling apart or crumbly? Crumbly blondies are often a symptom of too much flour or overbaking. Excess flour can make the batter too dry, leading to a brittle texture. Overbaking, as mentioned, evaporates too much moisture. Adhering closely to the recipe’s ingredient measurements and recommended baking times, and testing for doneness diligently, will help prevent this issue.
Clever Substitutions for Your Coconut Macaroon Blondies
Baking is an art, and sometimes you need to get creative! Don’t hesitate to make substitutions based on what you have on hand, your personal taste preferences, or dietary needs. These are your blondies, so make them your own!
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Extract Alternatives: If you don’t have coconut extract, don’t worry! You can easily substitute it with an equal amount of pure vanilla extract for a classic flavor, or almond extract for a slightly more sophisticated twist that pairs wonderfully with coconut.
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Oil/Butter Alternatives: No coconut oil? No problem. You can use an equal amount of melted unsalted butter for a richer, more traditional blondie flavor, or a neutral-flavored vegetable oil like canola or grapeseed oil, which will still provide moisture without imparting a strong flavor.
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Sweetener Variations: While the recipe calls for granulated sugar, you can experiment with replacing a portion of it (up to half) with light brown sugar in the blondie base for a deeper, more molasses-like caramel note. Keep the granulated sugar for the macaroon topping for consistency.
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Chocolate Choices: While bittersweet chocolate is suggested for the drizzle for its delightful contrast, feel free to use semi-sweet, milk, or even white chocolate for the topping. You can also mix in chocolate chips or toasted nuts (like pecans or macadamia nuts) into the blondie batter for added crunch and flavor.
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Adding Zest: For an extra burst of freshness, consider adding the zest of one lemon or lime to the blondie batter. Citrus pairs beautifully with coconut and can brighten the overall flavor profile.
Expert Tips & Tricks for Blondie Perfection
To ensure your Coconut Macaroon Blondies turn out perfectly every time, keep these helpful tips in mind:
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Room Temperature Eggs: For the best results, take your eggs out of the refrigerator at least 30 minutes to an hour before you begin preparing the blondies. Room temperature eggs emulsify better with other ingredients, resulting in a smoother, more uniform batter and a finer crumb in your baked goods.
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Shredded Coconut is Key: Pay attention to the type of coconut you use. This recipe calls for shredded coconut, which provides that desirable chewy texture in the macaroon layer. Avoid using fine desiccated coconut, as it will yield a different, less substantial texture. If you only have larger coconut flakes or chips, you can pulse them briefly in a food processor to achieve a shredded consistency.
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Don’t Overmix the Batter: Overmixing is a common pitfall in baking, especially with bar recipes like blondies. Once you add the dry ingredients to the wet, mix only until just combined and no streaks of flour remain. Overmixing develops the gluten in the flour too much, which can lead to tough, dense, or crumbly blondies instead of the desired soft and chewy texture. A light hand will ensure a tender outcome.
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Proper Cooling is Essential: While it’s tempting to cut into warm blondies, allowing them to cool completely in the pan is vital. Cooling allows the fats and sugars to set, resulting in clean cuts and the perfect chewy, gooey texture. Rushing this step can lead to crumbly or messy bars.
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Even Pressing: When pressing the blondie batter into the pan, make sure it’s an even layer. An uneven base can lead to inconsistent baking, with some parts being undercooked and others overcooked.
If you’re a true coconut enthusiast, be sure to also try my classic Coconut Macaroon Recipe! These delightfully chewy coconut macaroon cookies are always a massive hit and are often the first to disappear from my holiday cookie platters every single year!
More Irresistible Bar Recipes to Love
If you enjoyed making and devouring these Coconut Macaroon Blondies, you’ll be thrilled to explore more of our fantastic bar recipes. They’re perfect for sharing, gifting, or simply indulging your sweet cravings:
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Bright and Zesty Fresh Orange Bars
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Sweet and Spiced Iced Snickerdoodle Bars
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Decadent No-Bake Peanut Butter Chocolate Cookie Bars
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Rich Classic Nanaimo Bars (a beloved no-bake treat, pictured above)
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Campfire-Inspired S’More Cookie Bars
- Fruity Cherry Pie Bars
See all of my Dessert Bar Recipes Here for endless inspiration!
Don’t wait any longer to bring this exceptional dessert into your kitchen! Whip up a batch of these glorious Coconut Macaroon Blondies today and revel in the delightful layers: a traditional, buttery blondie base, crowned with a wonderfully chewy white chocolate coconut macaroon middle. Each bar is baked to golden perfection and then elegantly finished with a tempting chocolate drizzle, creating a truly memorable sweet treat. They are absolutely perfect for pairing with your morning coffee, an afternoon cup of tea, or as a showstopping dessert after dinner. Indulge in the tropical bliss and satisfying chewiness that these bars offer – they are sure to become a cherished addition to your recipe collection!
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Print Recipe
Coconut Macaroon Blondies
Equipment
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Glass Batter Bowl
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Kitchenaid Stand Mixer
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KitchenAid Hand Mixer
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Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
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Heavy Duty Aluminum Foil
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Wilton Perfect Results Premium Non-Stick 8-Inch Square baking pan (8×8)
Ingredients
- 1 ¼ cups flour divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 whole egg and 2 egg whites divided
- 1 cup sugar divided
- 1 teaspoon coconut extract
- 2 ounces white chocolate melted
- 6 Tablespoons Coconut oil melted
- 2 ½ cups shredded flaked coconut
- 2 ounces bittersweet chocolate
Instructions
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Preheat oven to 350 degrees.
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Line an 8” square pan with foil, extending the foil over the edges.
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Spray with cooking spray.
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Combine 1 cup flour, baking powder and salt.
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Beat the whole egg with ¾ cup of the sugar and the coconut extract with a mixer until blended. Add in white chocolate and oil and mix well.
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Gradually add in the dry ingredients, mixing well after each addition.
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Spoon the mixture into the prepared pan, pressing it evenly to the bottom.
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Combine the coconut with the remaining sugar and flour. Beat egg whites and add to coconut mixture, mixing to combine.
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Spread over the batter in the pan evenly.
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Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out clean.
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Cool completely.
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Melt the bittersweet chocolate and drizzle over the top of the bars.
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Use the foil “handles” to remove the bars from the pan before cutting into bars.
Nutrition