Baked Coconut-Chocolate Chip Blondies with Sea Salt
Chewy blondies bursting with toasted coconut and semi-sweet chocolate chips, finished with a sprinkle of flaky sea salt for contrast. This american-inspired desserts ready in about 43 minutes layers (113g) unsalted butter, packed light brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (113g) unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 3/4 cup semisweet chocolate chips
- 1/2 tsp for topping flaky sea salt
Instructions
- Step 1: Preheat oven to 350°F. Melt 1/2 cup unsalted butter in a saucepan over low heat until fully melted. Remove from heat and whisk in 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 1/2 tsp vanilla extract until smooth.
- Step 2: Beat in 2 large eggs one at a time, whisking well after each addition until combined.
- Step 3: In a separate bowl, sift together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 4: Gradually fold the dry ingredients into the wet ingredients until just combined, then stir in 1 cup sweetened shredded coconut and 3/4 cup semisweet chocolate chips.
- Step 5: Spread the batter evenly into a greased 8x8-inch baking pan, smoothing the top. Sprinkle 1/2 tsp flaky sea salt evenly over the batter.
- Step 6: Bake for 25-28 minutes until the edges are golden and a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan before slicing into squares.
Frequently asked questions
How long does Baked Coconut-Chocolate Chip Blondies with Sea Salt take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Coconut-Chocolate Chip Blondies with Sea Salt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Coconut-Chocolate Chip Blondies with Sea Salt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Coconut-Chocolate Chip Blondies with Sea Salt for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Coconut-Chocolate Chip Blondies with Sea Salt?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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