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    Home » Recipes » Brownies/ Blondies/Cookie Bars

    Coconut Milk Blondies

    By Wendy Sondov · Published: Jun 20, 2017 · Modified: Jun 20, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Conjure up the tropics year round with a batch of Coconut Milk Blondies. These caramel gold bars have a chewy texture with a touch of crunch from toffee bits.

    Why you'll love this recipe

    Ever since I experimented with a Thai recipe for Coconut Milk Cookies, I have been hooked on baking with coconut milk. Though coconut milk adds only a light background coconut flavor, it creates a wonderful tender texture in baking.

    I was wowed by the softness of Coconut Milk Chocolate Chip Pound Cake, and am equally delighted with these Coconut Blondies.

    In this easy recipe, brown sugar combined with coconut milk caramelizes while baking, providing a beautiful golden color, irresistible flavor, and traditional blondie chewiness.

    Coconut Milk Toffee Blondies before cutting the 8 inch square.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In a large mixing bowl, whisk together flour and baking powder.
    2. In a separate medium mixing bowl, microwave coconut oil to melt. With a rubber spatula, mix in the coconut milk and brown sugar until combined. Stir in shredded sweetened coconut, vanilla, and coconut extract.
    3. Add the liquid ingredients to the dry ingredients and mix until combined. Fold in white chocolate chips and toffee bits.
    4. Spread the batter evenly into a baking pan lined with parchment paper.
    5. Bake at 375 degrees F for 25 minutes. Sprinkle with the topping coconut, toffee, and white chocolate and bake an additional 5 minutes.
    6. Remove from the oven and cool completely on a wire rack before cutting into bars.

    Storage

    Store at room temperature in an airtight container, with wax paper between layers, for up to 1 week.

    Coconut Blondies on a blue serving plate.

    More recipes with coconut milk

    Coconut Milk Cookies are soft, tender cookies with a mild coconut flavor and cocoa nibs for crunch.

    Coconut Milk Snack Cake is an easy recipe that will quickly become your favorite quick bake! The simple one layer cake is soft and delicious.

    Coconut Milk Chocolate Chip Pound Cake is unlike any pound cake you've ever made, The crumb is light. The flavor is amazing and the chocolate chips are a perfect match to the coconut.

    Stack of three Coconut Blondies showing thick, soft interior.

    If you love homemade blondies, next time try Caramel Chocolate Chunk Blondies!

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Coconut Milk Toffee Blondies

    Coconut Blondies

    A chewy blondies recipe packed with coconut flavor and buttery toffee bits for crunch. Soft, sweet treats for coconut fans.
    4 from 4 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 20
    Calories: 274kcal
    Author: Wendy Sondov

    Ingredients

    Blondie batter

    • 2 ½ cups all purpose flour
    • 1 teaspoon baking powder
    • ½ cup coconut oil
    • ⅔ cup coconut milk canned
    • 1 cup packed light brown sugar
    • 1 cup sweetened shredded coconut
    • 1 tablespoon vanilla extract
    • 1 teaspoon coconut extract
    • ⅔ cup white chocolate mini chips, or small white chocolate chunks I use Whole Foods 360 brand mini chips
    • ⅔ cup toffee bits

    Topping

    • 2 tablespoons shredded coconut sweetened
    • 1 tablespoon toffee bits
    • 1 tablespoon white chocolate mini chips

    Instructions

    • Preheat oven to 375° F. Line an 8”x8” square pan with parchment paper, including the sides of the pan as well as the bottom of the pan, leaving a parchment overhang.
    • In a large bowl, whisk together flour and baking powder.
    • In a medium bowl, microwave coconut oil to melt.
    • Mix in the coconut milk and brown sugar until combined. Stir in shredded sweetened coconut, vanilla, and coconut extract.
    • Add the wet ingredients to the flour mixture and mix until combined.
    • Fold in white chocolate chips and toffee bits.
    • Spread the batter evenly into the prepared pan.
    • Bake for 25 minutes. Sprinkle coconut flakes, toffee, and white chocolate on top of the bars and bake an additional 5 minutes, until golden brown.
    • Remove from the oven and cool completely before transferring to a cutting board to cut into bars.
    • Store blondies at room temperature in an airtight container, with wax paper between layers, for up to 1 week.

    Notes

    Substituting toasted coconut for the shredded coconut is not recommended. The coconut topping bakes in the oven and toasted coconut tends to burn.
    For a different flavor profile, replace the white chocolate with  butterscotch chips or semi-sweet chocolate chips.
    Packing tips
    • For longer shipping times, don’t cut into individual bars. Wrap the entire 8”x 8” square in plastic wrap, then aluminum foil. Include a plastic knife in the package for slicing on arrival.
    • To package individual coconut bars, place snuggly in an airtight plastic container, with wax paper between layers.
    • Fill any empty space with wrinkled wax paper to prevent any movement in shipping.
    • Wrap the closed container in plastic wrap or place in a large, freezer weight zip lock bag.

    Nutrition

    Calories: 274kcal | Carbohydrates: 35g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 91mg | Fiber: 1g | Sugar: 23g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: June 20, 2017. Last Updated: December 30, 2021. Updated for additional information and better reader experience.

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    Reader Interactions

    Comments

    1. Dawn

      June 30, 2022 at 1:02 pm

      3 stars
      Are there supposed to be eggs and salt? All other coconut blondie recipes I searched had eggs and salt. I went ahead and made this exactly as written thinking perhaps it would come together but I had to cook it a lot longer in order for it to not be as raw/doughy. It's really still not edible and I will most likely pitch it. The taste is ok but I won't make it again.

      Reply
      • Wendy Sondov

        June 30, 2022 at 1:51 pm

        Hi Dawn. I'm sorry you weren't happy with your blondies. If you like salt in your baked goods you can certainly add 1/2 teaspoon to this recipe, however it is not required. Eggs are used in baking for rise and moisture. These blondies are very dense and chewy. Their moisture comes from the coconut milk. Adding eggs to this recipe would change the texture. The length of time for baking varies. The accuracy of your oven and the type and thickness of the baking pan effects the amount of time required. Also, for best results, it's important that you use canned coconut milk (not the refrigerated kind in a carton) and that the contents of the can are well mixed before using.

        Reply
    2. Adele

      September 16, 2020 at 2:27 pm

      3 stars
      Hello. I made these tonight but the batter was unfortunately a dough and the result did not look like the photos. I thought the flavour was still nice and would like to make these again so can you please describe what the batter should look like? It does seem like there is just too much flour to liquid ratio.Thanks!

      Reply
      • Wendy Sondov

        November 05, 2020 at 5:51 pm

        Hi, Adele. The batter for these bars should be thick like a brownie (not thin like cake batter), but should spread easily. Usually, when the batter is too thick, it is a result of not measuring flour correctly. Do you scoop to fill the measuring cup? Scooping compacts the flour in the cup and you end up with too much. The recommended method is to spoon flour into the measuring cup , then level off the top. I hope that helps!

        Reply
    3. Catherine Maxey

      December 16, 2018 at 2:03 pm

      5 stars
      Very good. I did substitute app!esauce for the coconut oil to cut the fat calories.

      Reply
      • The Monday Box

        December 16, 2018 at 4:06 pm

        I'm so glad you enjoyed the blondies! Thank you sharing your experience!

        Reply
    4. Shannon @loveatfirstbento

      December 01, 2017 at 9:44 am

      I'm currently trying very hard to NOT try and grab one of these right out of the screen - my mouth is watering uncontrollably! I am such a huge coconut fan, but I've never tried coconut milk in baking before; this recipe is definitely going to change that! Totally bookmarking this for future baking use.

      And totally agree with you on not being able to handle the high temperatures of the tropics; I'd also much prefer to eat some of these tropical bars instead 😉

      Reply
    5. Mother of 3

      June 30, 2017 at 4:45 pm

      Those look delicious! I love coconut; especially in the summer and I think because it does remind me of the tropics. Pinned.

      Reply
    6. April J Harris

      June 30, 2017 at 2:31 pm

      I'm so glad you are getting lots of Sheltie Weather, Wendy! We've had super hot weather and now it's really chilly (like 55 degrees chilly!) Not sure what is going on!! Thank you for sharing these yummy blondies with us at Hearth and Soul. I love how you are using coconut milk in baking! Scheduled to pin and also to share later today on Hearth and Soul.Thank you so much for being a part of Hearth and Soul.

      Reply
      • The Monday Box

        July 03, 2017 at 9:57 pm

        The weather everywhere is no longer, "the usual". I think we just have to expect the unexpected from now on! 55 degrees is winter jacket chilly! I first used coconut milk on a whim for a specific recipe, but now I can't get enough of the lovely texture coconut milk adds to cookies, bars, and cakes!

        Reply
    7. Stephanie | Worth Whisking

      June 24, 2017 at 3:24 pm

      These blondies look fantastic, Wendy! I'm a sucker for coconut, so these are right up my alley. Thank you for the recipe!

      Reply
      • The Monday Box

        June 27, 2017 at 10:02 pm

        Thanks, Stephanie! You will love the coconut flavor in these bars! I loaded them with coconut ingredients!

        Reply
    8. Miz Helen

      June 23, 2017 at 11:52 am

      I just pinned your delicious blondies, I just love the Toffee flavor! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
      Miz Helen

      Reply
      • The Monday Box

        June 23, 2017 at 1:14 pm

        Thanks, Miz Helen! The toffee flavor is my favorite part of these chewy blondies! I am so glad you like them! Thanks for pinning and for hosting the always delicious Full Plate Thursday!

        Reply
    9. Monica

      June 21, 2017 at 2:08 pm

      Hi Wendy! I just looked at these and the first thing I thought was they must be so chewy! Not sure why that popped into my head first but they looked so good and one of the best things I like about bars and such is when they're chewy! : ) I admit I'm not a huge coconut fan per se but love, love coconut milk for some reason. These are a serious tropical treat!
      Hope you have a great summer!

      Reply
      • The Monday Box

        June 21, 2017 at 4:21 pm

        Thanks, Monica. What I loved most about these bars was the chewy texture and the caramel-toffee flavor. I like coconut but don't love it. I loved these bars though. 🙂 I hope you and your family are having a great summer as well!

        Reply
    10. Tricia @ Saving room for dessert

      June 21, 2017 at 7:26 am

      I love all the ways you incorporated coconut flavor into these gorgeous blondies. I could sink my teeth into these beautiful bites of yum! I've never seen the mini white chips before - but I would love them!

      Reply
      • The Monday Box

        June 21, 2017 at 4:25 pm

        Thanks, Tricia! The funny thing about these bars, is that even with all of the coconut ingredients (coconut milk, coconut oil and shredded coconut) I still needed to add coconut extract for the flavor to pop out! The milk and the oil are so mildly flavored. They are texture enhancers more than flavor enhancers! I love the tiny white chips from Whole Foods!

        Reply
    11. Chris Scheuer

      June 20, 2017 at 2:44 pm

      Oh my goodness Wendy, these look amazing. I'm a huge sucker for any blondies but these look beyond wonderful Wendy!

      Reply
      • The Monday Box

        June 21, 2017 at 10:40 pm

        Thanks, Chris! The brown sugar and coconut milk fill these blondies with caramel flavor and chewy texture. I couldn't stop "taste testing" !

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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