Coconut, Almond and White Chocolate Blondies

Name: Coconut, Almond and White Chocolate Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 1 tablespoon baking powder; 100g blanched almonds; 2½ cups soft brown sugar; 50g desiccated coconut; 4 large eggs; 4 cups all-purpose flour; 1 teaspoon salt; 200g unsalted butter, melted; 1 teaspoon vanilla extract; 150g white chocolate, roughly chopped

Recipe GLPRf6e07a50ead639

Dessert

40 min

444 cal

Servings: 16

Oven

SNAP eligible

Rich and chewy blondies loaded with toasted almonds, shredded coconut, and melted white chocolate. These buttery treats strike the perfect balance between crispy edges and a moist, tender center. Slightly underbaked for maximum texture, they're perfect for dessert or afternoon snacking.

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Ingredients

1 tablespoon baking powder

100g blanched almonds

2½ cups soft brown sugar

50g desiccated coconut

4 large eggs

4 cups all-purpose flour

1 teaspoon salt

200g unsalted butter, melted

1 teaspoon vanilla extract

150g white chocolate, roughly chopped

Directions

Preheat your oven to 180°C (350°F). Line a 30×30 cm baking pan with greaseproof paper, ensuring it covers the bottom and sides for easy removal later.
In the bowl of an electric mixer, combine the melted butter and soft brown sugar. Beat together until well incorporated and the mixture is smooth.
Add the eggs and vanilla extract to the butter and sugar mixture. Mix on medium speed until the eggs are fully blended and the batter is light and well combined.
Sift together the flour, baking powder, and salt in a separate bowl. Gently fold this dry mixture into the wet ingredients using a spatula or wooden spoon, stirring just until the flour is incorporated—do not overmix.
Fold in the blanched almonds, desiccated coconut, and chopped white chocolate until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 20–25 minutes, until a skewer inserted in the center comes out with some moist crumbs still clinging to it. Blondies tend to dry out quickly if overbaked, so remove them when they are still slightly underbaked.
Remove the blondies from the oven and let them cool in the pan for 20–30 minutes. Once cooled, cut them into 16 equal squares and serve.

Comments

Grocery List Plus Editorial Staff4

Desiccated coconut and white chocolate are stocked at every major Charlotte grocer, making this an accessible weeknight bake with no special trips required. At roughly 25 cents per blondie for ingredients, it's genuinely cheap, driven by pantry staples and bulk-friendly almonds and coconut. The 40-minute window is honest if you account for bar assembly and baking, though actual active prep runs closer to 15 minutes, making it realistic for a weeknight dessert. These reheat well in the microwave and hold for several days, and the recipe feeds a crowd reliably without fussy technique or constant attention—a solid workhorse for a family with a sweet tooth.