Rich, chewy, and loaded with delightful coconut flavor, these Coconut Macaroon Blondies offer a truly unforgettable dessert experience. This innovative recipe masterfully combines the best textures and tastes of traditional coconut macaroons and classic blondies, creating a treat that’s both familiar and exciting. Perfect for anyone who loves a good dessert bar, these blondies are guaranteed to become a new favorite in your baking repertoire.
Irresistible Coconut Macaroon Blondies: The Ultimate Hybrid Dessert
If you often find yourself torn between baking a batch of classic chewy macaroons or a pan of gooey blondies, then this recipe is your perfect solution. Our Coconut Macaroon Blondies bring together the best of both worlds, offering an unparalleled dessert that is soft, rich, and bursting with tropical coconut essence. Imagine tender, buttery blondie squares infused with white chocolate, topped with a distinctively chewy layer of sweetened coconut macaroon, and then elegantly finished with a drizzle of bittersweet chocolate. This heavenly combination is designed to satisfy even the most discerning sweet tooth.
Why These Coconut Blondie Bars Are a Must-Try
These remarkable coconut blondie bars aren’t just a dessert; they’re a celebration in every bite. Their delightful dual texture and exquisite flavor profile make them an ideal choice for a variety of occasions. Whether you’re planning for festive holiday parties, organizing a casual family get-together, participating in a lively cookie exchange, or simply craving a comforting sweet treat on a quiet afternoon, these bars fit the bill perfectly. The harmonious blend of creamy white chocolate within the blondie base, combined with the signature chewiness of shredded coconut in the macaroon topping, and a contrasting drizzle of rich dark chocolate, creates a captivating dessert. Be prepared for everyone to ask for seconds – and of course, the secret recipe!
The beauty of these bars lies in their ability to deliver complex flavors with relative ease. They present beautifully on any dessert platter, instantly catching the eye with their inviting layers and chocolatey finish. Beyond their aesthetic appeal, the textural contrast – the dense, fudgy blondie giving way to the moist, airy macaroon layer – provides a truly gratifying eating experience that will leave a lasting impression on all who try them.
If your love for coconut runs deep and this Coconut Macaroon Blondie recipe captures your heart, then you’ll undoubtedly adore these other fantastic coconut-inspired recipes: Coconut Macaroon Tunnel Cake (as pictured above, a true showstopper), Classic Coconut Cream Pie, and Chocolate Coconut Oatmeal Cookies! Each offers a unique way to enjoy the wonderful taste of coconut.
Discover All of Our Delicious Coconut Recipes Here
Understanding Blondies: The Perfect Base for Macaroon Bars
For those unfamiliar with blondies, they are often considered the “vanilla” cousin to the fudgy brownies we all know and adore. However, blondies distinguish themselves by their lighter hue, as they are typically prepared without cocoa powder or dark chocolate, relying instead on vanilla, brown sugar, and sometimes white chocolate for their characteristic flavor. Like well-made brownies, blondies are celebrated for their rich, dense, and wonderfully chewy interior. The ideal blondie should have a moist, slightly gooey center that delivers a satisfying melt-in-your-mouth experience, a texture akin to rich brownie batter. Achieving this perfect consistency is key; careful adherence to the recipe, especially regarding flour measurements and baking time, will prevent your blondies from becoming too cakey or crumbly. This foundational blondie layer provides the perfect complement to the sweet, textural complexity of the coconut macaroon topping in our recipe, creating a bar that truly stands out.
Essential Ingredients for Your Coconut Macaroon Blondies
Creating these exceptional blondies starts with a selection of high-quality ingredients. For the precise quantities and comprehensive step-by-step instructions, please scroll down to the printable recipe card at the conclusion of this article. Here’s a breakdown of what you’ll need and why each component is vital:
- All-Purpose Flour: The foundational dry ingredient, providing structure to the blondie base. Accurate measurement is crucial for the desired chewy texture.
- Baking Powder: This leavening agent helps the blondies achieve a slight rise, contributing to their soft yet dense consistency.
- Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors, particularly the coconut and chocolate notes.
- Eggs: You’ll need both a whole egg for richness and binding, and additional egg whites specifically for the light and airy texture of the macaroon layer. Using room temperature eggs can lead to a smoother batter.
- Granulated Sugar: Used to sweeten both the blondie base and the macaroon topping. While granulated sugar is traditional, you can experiment with using half brown sugar in the blondie base for a deeper, more caramel-like flavor if desired.
- Coconut Extract: This intensifies the tropical coconut flavor throughout the blondies, ensuring every bite is rich with essence.
- White Chocolate: Whether you opt for high-quality melting chocolate or readily available white chocolate chips, melted white chocolate adds a creamy sweetness and contributes to the blondie’s signature light color and moist crumb.
- Coconut Oil: Melded into the blondie batter, coconut oil not only adds an extra layer of coconut flavor but also helps create a wonderfully moist and tender texture. If unavailable, vegetable oil or melted butter can be substituted, though the coconut flavor will be less pronounced.
- Shredded Flaked Coconut: The star of the macaroon topping, shredded coconut provides the iconic chewy texture and robust coconut flavor. For optimal results, look for sweetened shredded coconut. If only unsweetened is available, the bars will still be delicious, but the overall sweetness and flavor profile will be slightly different. Ensure it’s shredded, not large flakes, for a uniform macaroon layer.
- Bittersweet Chocolate: Melted and drizzled over the cooled blondies, bittersweet chocolate provides a sophisticated contrast to the sweetness of the coconut and white chocolate. You can also use semi-sweet chocolate chips, or even milk or dark chocolate, depending on your preference for intensity.
Crafting Your Delicious Coconut Macaroon Blondies: A Step-by-Step Guide
These delightful blondies come together with surprising ease, requiring just a few simple steps and readily available ingredients. Follow these instructions carefully to ensure perfect results every time.
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare an 8-inch square baking pan by lining it with either aluminum foil or parchment paper. Make sure the foil or paper extends over the edges of the pan, creating “handles” that will make it easy to lift the baked bars out later. Lightly spray the lined pan with cooking spray to prevent sticking.
In a large mixing bowl, combine 1 cup of all-purpose flour, the baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution.
In a separate 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 creamy. Next, add the melted white chocolate and melted coconut oil to this wet mixture. Continue to mix until all ingredients are thoroughly incorporated, ensuring no streaks of oil or chocolate remain.
Gradually add the dry ingredients from the first bowl into the wet ingredients. Mix on low speed, just until combined after each addition. Be careful not to overmix the batter, as this can lead to tough blondies.
Evenly press the blondie mixture into the bottom of your prepared 8-inch pan. Use the back of a spoon or your fingertips to ensure a smooth and uniform layer.
For the macaroon topping, in a clean bowl, combine the shredded coconut with the remaining sugar and the reserved ¼ cup of flour. Mix these dry ingredients well.
In a separate bowl, lightly beat the egg whites until just frothy. Gently fold the beaten egg whites into the coconut mixture, stirring until everything is just combined. Avoid overmixing, as this can toughen the macaroon layer.
Carefully spread the prepared macaroon mixture evenly over the blondie batter in the pan, creating a distinct, delicious second layer.
Bake for 25 to 28 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center of the blondie base comes out clean. Remember that oven temperatures can vary, so keep an eye on your blondies as they bake. Once baked, remove the pan from the oven and allow the blondies to cool completely on a wire rack before proceeding. This cooling period is crucial for setting the layers and ensuring clean cuts.
Once cooled, melt the bittersweet chocolate in a microwave-safe bowl or over a double boiler until smooth. Drizzle the melted chocolate artistically over the top of the cooled bars. This adds a beautiful finish and an extra layer of flavor.
Once the chocolate drizzle has set, use the foil “handles” to gently lift the entire slab of blondies out of the baking pan. Place it on a cutting board and slice into individual bars using a sharp knife. For the neatest cuts, you can lightly grease your knife with a little oil between slices.
These delightful Coconut Macaroon Blondies can be stored in an airtight container at room temperature for up to 4 days, maintaining their wonderful flavor and texture. For longer storage, they freeze exceptionally well for up to 3 months. To enjoy after freezing, simply thaw them at room temperature.
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Frequently Asked Questions About Macaroon Blondies
Here are some common questions and helpful answers regarding blondies and these specific macaroon blondie bars:
- What’s the main difference between a brownie and a blondie? The primary distinction lies in their chocolate content. Brownies are typically made with cocoa powder or melted dark chocolate, giving them their characteristic deep brown color and rich chocolate flavor. Blondies, on the other hand, are lighter in color and flavor, relying on vanilla, butter, and often brown sugar or white chocolate for their unique profile. Think of blondies as a vanilla or butterscotch counterpart to chocolate brownies.
- Should a blondie have a gooey center? Absolutely! A well-made blondie is often celebrated for its soft, moist, and slightly gooey middle, which contributes significantly to its rich, chewy texture. This is a highly desired characteristic for many bakers and eaters. However, if you prefer a less gooey consistency, simply extend the baking time by a few minutes, keeping a close eye on the edges to prevent overbrowning.
- Why did my blondie turn out cakey? If your blondies have a texture more akin to cake than a dense, chewy bar, it’s typically due to one of two reasons: overbaking or too much flour. Overbaking removes too much moisture, leading to a dry, cake-like crumb. Similarly, excessive flour can make the batter too stiff, resulting in a cakey texture. To prevent this, always test for doneness a few minutes before the suggested baking time, as oven temperatures can vary. Also, measure your flour precisely, ideally using a kitchen scale for accuracy.
- Are blondies always meant to be gooey in the middle? While a soft, gooey center is a hallmark of a great blondie, it should still be cooked through, not liquid or raw. The texture should be firm enough to hold its shape when sliced but yield easily when bitten into, offering a delightful chewiness.
- Why do my blondies look undercooked even when they’re done? Blondies often maintain a light, golden color even when perfectly baked through. Unlike brownies, which darken significantly, blondies don’t undergo a dramatic color change that clearly indicates doneness. This can make them appear undercooked, even if they’re not. Rely on the toothpick test – if it comes out clean or with moist crumbs attached (but no wet batter), your blondies are ready.
- Why are my blondies crumbling or falling apart? Crumbly blondies are often a symptom of too much flour or overbaking. An excess of dry ingredients can make the batter too dry, leading to a brittle texture. Overbaking further dries out the bars, causing them to fall apart rather than hold together in a cohesive, chewy form. Always follow recipe instructions meticulously, especially when measuring flour and monitoring baking times.
Smart Substitutions for Your Blondie Recipe
Remember, baking should be an enjoyable and creative process! Don’t hesitate to experiment with substitutions that align with your personal taste preferences or dietary needs. Make this recipe truly your own!
If coconut extract isn’t available, or if you prefer a different flavor profile, you can easily substitute it with an equal amount of pure vanilla extract for a classic taste, or almond extract for a slightly nutty undertone.
Should you not have coconut oil on hand, or prefer an alternative, you can use an equal amount of vegetable oil for a neutral flavor, or melted unsalted butter for added richness. Keep in mind that substituting coconut oil will slightly alter the intensity of the coconut flavor in the blondie base.
Expert Tips & Tricks for Perfect Coconut Macaroon Blondies
Achieving bakery-quality blondies is within reach with a few clever techniques. Here are some invaluable tips to ensure your Coconut Macaroon Blondies turn out perfectly:
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 more easily with other ingredients, creating a smoother, more uniform batter and contributing to a better texture in your final product.
Shredded Coconut is Key: Ensure you use shredded coconut for the macaroon layer, not large coconut flakes or chips. Shredded coconut creates the desired dense, chewy texture for the topping. If you only have larger flakes or chips, you can pulse them briefly in a food processor to achieve a finer, shredded consistency. Be careful not to over-process them into a paste.
Avoid Overmixing: This is a golden rule in baking, especially for bar cookies like blondies. Overmixing the batter develops the gluten in the flour too much, which can result in tough, dry, or even crumbly blondies. Mix only until the ingredients are just combined, and no streaks of dry flour remain.
Cool Completely: Patience is a virtue when it comes to cutting these bars. Allowing the blondies to cool completely in the pan before attempting to slice them ensures that the layers set properly, and you get clean, neat cuts. Rushing this step can lead to a messy, crumbling experience.
Sharp Knife for Clean Slices: Once cooled, use a large, sharp knife to cut your blondies. For extra clean cuts, you can warm the knife blade slightly under hot water and wipe it dry between each slice. This is especially helpful when cutting through the chocolate drizzle.
And while you’re enjoying these blondies, be sure to also try our classic Coconut Macaroon Recipe! These chewy coconut cookies are consistently one of the first treats to disappear from our cookie platters every single year!
More Irresistible Bar Recipes to Explore
If you love the convenience and deliciousness of dessert bars, you’re in for a treat! Expand your baking horizons with these other fantastic bar recipes:
Bright and Zesty Fresh Orange Bars
Sweet and Spiced Iced Snickerdoodle Bars
Effortless No Bake Peanut Butter Chocolate Cookie Bars
Iconic Classic Nanaimo Bars (as pictured above, a no-bake wonder!)
Campfire Inspired S’More Cookie Bars
- Fruity Cherry Pie Bars
Browse All of Our Delicious Dessert Bar Recipes Here
Don’t delay! Whip up a batch of these glorious Coconut Macaroon Blondies today and experience the incredible synergy of a traditional chewy blondie base, elevated by a rich white chocolate coconut macaroon middle. Baked to golden perfection and elegantly crowned with a bittersweet chocolate drizzle, these bars are more than just a dessert – they’re a moment of pure bliss. They pair exquisitely with your favorite afternoon coffee or a calming cup of tea, making any moment a little sweeter. Enjoy the journey of flavors and textures in this truly unique treat!
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Print Recipe
Coconut Macaroon Blondies
10
25
35
Equipment
- Glass Batter Bowl
- Kitchenaid Stand Mixer
- KitchenAid Hand Mixer
- Offset Spatula, SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
- Heavy Duty Aluminum Foil
- Wilton Perfect Results Premium Non-Stick 8-Inch Square baking pan (8×8)
Ingredients
- 1 ¼ cups all-purpose flour (divided)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 whole egg (plus 2 egg whites, divided)
- 1 cup granulated 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 (for drizzling)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line an 8” square pan with foil, extending the foil over the edges to create “handles.”
- Spray the lined pan with cooking spray.
- In a large bowl, combine 1 cup flour, baking powder, and salt. Whisk well.
- In a separate bowl, beat the whole egg with ¾ cup of the sugar and the coconut extract using a mixer until blended. Add the melted white chocolate and melted coconut oil, mixing well until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined after each addition. Be careful not to overmix.
- Spoon the mixture into the prepared pan, pressing it evenly into the bottom to form the blondie base.
- For the macaroon topping, combine the shredded coconut with the remaining sugar (¼ cup) and remaining flour (¼ cup). In another bowl, beat the 2 egg whites until frothy, then gently fold them into the coconut mixture. Mix just enough to combine.
- Evenly spread the macaroon mixture over the blondie batter in the pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the middle comes out clean and the edges are lightly golden.
- Remove from oven and cool completely in the pan on a wire rack.
- Once completely cooled, melt the bittersweet chocolate and drizzle it decoratively over the top of the bars.
- Once the chocolate has set, use the foil “handles” to remove the entire slab of bars from the pan before cutting into individual squares.
Nutrition
Calories: 239kcal |
Carbohydrates: 30g |
Protein: 3g |
Fat: 12g |
Saturated Fat: 10g |
Polyunsaturated Fat: 2g |
Cholesterol: 12mg |
Sodium: 102mg |
Fiber: 2g |
Sugar: 20g