Coconut Almond Blondies Recipe

Coconut almond bars sliced into squares on parchment paper.

5 from 1 vote

Coconut Almond Blondies Recipe

Toasted coconut, melty chocolate, and a buttery base make Coconut Almond Blondies ideal for any season, especially when you’re craving something rich, chewy, and nutty throughout.

Prep Time12

Cook Time28

Cool Time30

Total Time1 10

Course: Brownies & Bars, Dessert

Cuisine: American

Diet: Vegetarian

Servings: large bars*

Calories: 418kcal

Author: Andrea

Ingredients

1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter melted and cooled
1 1/2 cups light brown sugar packed
2 large eggs
1 tsp baking powder
1/2 teaspoon salt + an extra pinch to sprinkle on top
1 1/2 teaspoon vanilla extract
1/4 tsp coconut oil optional
1 cup sweetened shredded coconut lightly toasted**
1 cup semisweet or bittersweet chocolate chips
1/3 cup slivered almonds

Instructions

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×13-inch baking pan with foil or parchment paper, leaving at least a 2″ overhang (this makes pulling them out cleaner and easier).
**Spread the coconut across a baking sheet and place it in the oven. Bake for 6 minutes, stirring every 2–3 minutes. Remove from the oven when the coconut becomes lightly golden brown in color. Set aside.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and ½ teaspoon salt. Set aside.
In the bowl of a stand mixer, beat together the melted butter and brown sugar for 30 seconds. Turn the speed to low and add one egg at a time. Add the vanilla (coconut oil too, if desired) and mix until combined.
Remove the bowl from the stand mixer. Fold in the dry ingredients. Do not overmix. Gently fold in the toasted coconut, chocolate chips, and half of the slivered almonds. Pour into the prepared pan. Sprinkle the remaining almonds and salt over the top.
Place in the oven and bake for 22–24 minutes, or until the top is shiny, cracked, and firm to the touch. Remove from the oven and place the pan on a wire rack to cool completely (about 30 minutes). Remove the bars from the pan using the overhanging edges of parchment or foil. Cut into bars.

Notes

*Yields about 12 large bars or 24 smaller bars.

STORE Chocolate Coconut Almond Bars in an airtight container at room temperature for up to 4 days once they’ve fully cooled. For longer storage, wrap the bars tightly in plastic wrap, then foil, and FREEZE for up to 2 months.

When ready to enjoy, let them thaw at room temperature for a couple of hours or warm briefly in the microwave for a soft, fresh-from-the-oven texture.

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