White Chocolate Coconut Blondies made with butter, brown sugar, eggs, white chocolate, coconut, and macadamia nuts.

These White Chocolate Coconut Blondies came out of one of those oddly quiet afternoons where you could be productive… but instead you wander into the kitchen and start opening cabinets. Not because you’re hungry-hungry, but because you want something comforting. Familiar. A little sweet. Sound familiar?

I wasn’t aiming for brownies. Chocolate brownies felt too intense that day. Cookies felt like too much effort. Blondies felt right—soft, chewy, forgiving. And once white chocolate entered the chat, coconut followed almost immediately. Those two always remind me of bake sales, potlucks, and those desserts that mysteriously disappear first, even when they’re sitting next to something way fancier.

I remember toasting the coconut and thinking, why does this smell like a vacation I can’t afford right now? The batter came together fast, I sprinkled coconut on top with zero intention of making it neat, and I absolutely cut into them a little too soon. They were warm, slightly gooey, and honestly? Perfect in that messy, real-life way. These blondies don’t try to impress. They just show up and make the day better.

Why you’ll Love these White Chocolate Coconut Blondies?

There’s something about White Chocolate Coconut Blondies that feels…easy. Not boring-easy. Comfortable-easy. The brown sugar gives them that deep, cozy sweetness, while the white chocolate keeps things creamy instead of overpowering. The coconut adds texture and warmth, and the macadamia nuts—well, they’re optional, but I really like what they bring to the party.

I also love that these blondies don’t demand perfection. Sometimes the edges bake a little darker. Sometimes the drizzle goes rogue. Sometimes the cuts aren’t even. And yet, no one ever complains. They’re the kind of dessert people keep sneaking back to the plate for, pretending they’re “just breaking off a corner.” If that’s not a good sign, I don’t know what is.

Ingredient Notes

Before you start mixing, let’s talk ingredients—nothing fancy, just the stuff that actually matters.

• All-Purpose Flour – This keeps the blondies chewy, not cakey. If they turn cakey, something went sideways.
• Brown Sugar – Packed brown sugar gives these White Chocolate Coconut Blondies their signature softness and depth.
• Butter – Truly softened butter. Not melted. Not cold. Somewhere in that sweet spot.
• White Chocolate – This is one place where quality matters. Cheap white chocolate can taste…waxy. You deserve better.
• Coconut – Using both toasted and untoasted coconut gives you flavor and chew. Worth it.
• Macadamia Nuts – Buttery, mild, and kind of underrated. They fit this recipe perfectly.
• Vanilla Extract – It smooths everything out and keeps the sweetness from feeling one-note.

How to Make White Chocolate Coconut Blondies?

1. Start by preheating the oven and lining your pan with parchment. I know it feels like an extra step, but future-you will be grateful when the blondies lift right out. Butter everything generously. These bars like a clean exit.
2. Whisk the flour, baking powder, and salt together and set it aside. Then cream the butter and brown sugar until it looks lighter and a little fluffy. This step matters more than it seems—it’s where that soft texture starts. Add the eggs and vanilla and mix until the batter looks smooth and slightly glossy.
3. Add the dry ingredients and mix just until combined. Stop before you think you should. Overmixing is the fastest way to turn good blondies into “meh” ones. Fold in some of the white chocolate, macadamia nuts, and toasted coconut, then spread the batter into the pan. Sprinkle the remaining coconut and nuts over the top because texture matters and it looks good too.
4. Bake until a toothpick comes out clean, then let the blondies cool completely. Yes, completely. I know waiting is annoying. But cutting early leads to crumbly chaos. Once cooled, drizzle the melted white chocolate over the top in whatever pattern happens naturally. No rulers. No pressure. Let it set, then slice into bars.

Storage Options

These White Chocolate Coconut Blondies keep really well, which is both convenient and slightly dangerous. Store them in an airtight container at room temperature for up to three days. If your kitchen runs warm, the fridge works too—they’ll last about a week. Just let them sit out for a bit before eating so they soften again. They also freeze beautifully, wrapped individually, for up to two months. Great for surprise cravings or “emergency dessert situations.”

Variations & Substitutions

One of the best things about White Chocolate Coconut Blondies is how flexible they are. You can tweak them without losing their soul.

• Swap macadamia nuts for pecans or almonds.
• Use milk or dark chocolate for a completely different vibe.
• Add lime zest if you’re feeling tropical.
• Leave the nuts out entirely if that’s your thing.
• Use unsweetened coconut if you prefer less sweetness.

Ever start baking with a plan and end up improvising halfway through? Same. That’s half the fun.

What to Serve With White Chocolate Coconut Blondies?

These blondies are happiest with simple pairings. Coffee is an obvious win—it cuts the sweetness perfectly. Iced coffee or cold brew gives café energy. Vanilla ice cream turns them into a full dessert moment, and fresh berries add a little brightness. Or just eat one standing at the counter while the pan’s still warm. That counts too.

FAQ

Can I make these ahead of time?
Yes. In fact, they’re better once they’ve cooled and set. Making them a day ahead works great.

Are these chewy or cakey?
Chewy. Definitely chewy. As long as you don’t overbake them.

Do I really need the white chocolate drizzle?
Need? No. Love? Probably. But you do you.

If you’re craving something soft, sweet, and a little nostalgic, these White Chocolate Coconut Blondies might be exactly what your week needs. If you bake them, tweak them, or accidentally eat three pieces without noticing… I won’t judge. Tell me—what would you change next time?

White Chocolate Coconut Blondies

Soft and chewy white chocolate coconut blondies made with brown sugar, butter, sweetened coconut, macadamia nuts, and a smooth white chocolate drizzle for a rich, tropical-inspired dessert.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: White Chocolate Coconut Blondies

Servings: 0

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ sticks ¾ cup unsalted butter softened
• 1½ cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 jar 3 oz dry roasted macadamia nuts chopped and divided
• 1 cup white chocolate chopped and divided
• ½ cup sweetened coconut toasted
• ¾ cup sweetened shredded coconut

Instructions

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9 × 13-inch baking pan. Line the pan with a long sheet of parchment paper, allowing the parchment to extend up the short sides and slightly overhang the edges. Butter the parchment and set the pan aside.
• In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on medium speed until the mixture is light and fluffy.
• Add the eggs and vanilla extract, mixing until the batter is smooth and lighter in color, approximately 1 to 2 minutes.
• Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix.
• Stir in ¼ cup of the chopped macadamia nuts, ½ cup of the chopped white chocolate, and the toasted coconut. Spread the batter evenly into the prepared baking pan.
• Sprinkle the remaining ¾ cup shredded coconut and remaining macadamia nuts evenly over the surface of the batter.
• Bake for 34 to 36 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the blondies to cool completely in the pan on a wire rack.
• Place the remaining ½ cup white chocolate in a heatproof metal bowl set over a saucepan of gently simmering water. Stir occasionally until melted and smooth. Remove from heat.
• Transfer the melted white chocolate to a resealable plastic bag. Snip a small corner and drizzle the chocolate evenly over the cooled blondies.
• Once the chocolate has set, lift the blondies from the pan using the parchment overhang and cut into 24 bars.

Notes

To make these white chocolate coconut blondies gluten free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Confirm that the baking powder and white chocolate are certified gluten free. Bake as directed, checking for doneness a few minutes early if needed.