Coconut Milk Toffee Blondies
5 from 1 vote

Coconut Milk Toffee Blondies

Makes 20 bars
Author Wendy Sondov


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup coconut oil
  • 2/3 cup coconut milk canned
  • 1 cup brown sugar packed
  • 1 cup shredded coconut sweetened
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • 2/3 cup white chocolate mini chips I use Whole Foods 360 brand mini chips
  • 2/3 cup toffee bits
  • 2 tablespoons shredded coconut sweetened
  • 1 tablespoon toffee bits
  • 1 tablespoon white chocolate mini chips


  1. Preheat oven to 375° F. Line an 8”x8” baking pan with parchment paper.
  2. In a large mixing bowl, whisk together flour and baking powder.
  3. In a medium mixing bowl, microwave coconut oil to melt.
  4. Mix in the coconut milk and brown sugar until combined. Stir in shredded coconut, vanilla, and coconut extract.
  5. Add the liquid mixture to the flour mixture and mix until combined.
  6. Fold in white chocolate chips and toffee bits.
  7. Spread the batter evenly into the prepared baking pan.
  8. Bake for 25 minutes. Sprinkle with the topping coconut, toffee, and white chocolate and bake an additional 5 minutes.
  9. Remove from the oven and cool completely before cutting into bars.
  10. Store at room temperature in an airtight container, with wax paper between layers, for up to 1 week.

Packing Tips

For longer shipping times, don’t cut into individual bars. Wrap the entire 8”x 8” square in plastic wrap, then foil. Include a plastic knife in the package for slicing on arrival. To package individual Coconut Milk Toffee Blondies, 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.