Coconut Pecan Blondies are a simple and delicious treat made with shredded sweetened coconut and chopped pecans! This soft and chewy blondie recipe is perfect for coconut lovers and has the most amazing flavor and texture!
If you love the sweet and chewy flavor of blondies, you have to give these coconut blondies a try. Make with a few simple ingredients, this is sure to be one of your new favorite treats.
For more blondie recipes, try these Frosted Butterscotch Blondies with butterscotch chips or these Lemon Blondies. If you love pecans, give these Pecan Chocolate Chip Cookies a try! Or try my classic Graham Cracker Bars or these chewy Chocolate Chip Macaroons.
Chewy Coconut Pecan Blondies
Coconut Pecan Blondies are a rich and delicious treat that's made with simple ingredients and comes together fast! It's the perfect treat to have on hand when you're craving a sweet, and great for any occasion.
Blondies are essentially blonde brownies made with similar ingredients and no cocoa powder. In addition, blondies are almost always made with brown sugar.
This is a way to make what is essentially a cookie, but in a baking pan. The result is a chewy and soft treat with the perfect balance of sweetness that's made with a few pantry ingredients.
I love to make my blondies with coconut and pecans to give it a different sort of texture and flavor. The combination of pecans and coconut work perfectly together in this recipe.
So, if you love coconut and pecans, be sure to give this blondies recipe a try. It's one simple dessert you don't want to miss!
Ingredients for Coconut Pecan Blondies
- Flour: use all purpose flour. Weigh the flour for accurate measurement.
- Baking Powder: make sure you are using baking powder and not baking soda.
- Salt: kosher salt is best for baking.
- Butter: unsalted butter or salted butter works fine here. You will need to melt butter before using.
- Brown Sugar: I always use light brown sugar, but dark brown sugar works fine.
- Vanilla: use two teaspoons of good vanilla extract to add flavor.
- Eggs: large eggs are best. Use room temperature eggs.
- Pecans: use coarsely chopped pecans. You can use toasted pecans for extra flavor. No pecans? Substitute walnuts instead.
- Coconut: flaked sweetened coconut adds sweetness and texture. You can use unsweetened coconut as well.
How to Make Coconut Pecan Blondies
Coconut Pecan Blondies have the most amazing texture and flavor. They are the perfect treat for any coconut lover in your life!
To start, preheat oven to 350 degrees. Grease and line a 13 x 9 inch baking pan with cooking spray and parchment paper; set aside.
Step 1: mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 2: mix wet ingredients
In a large bowl, use a spoon to mix together the melted butter, brown sugar, and vanilla until well combined. You can melt butter in a small pan over medium heat or in a microwave safe bowl.
Add in the eggs and stir until combined. Mix in the flour mixture and then stir in the pecans and coconut.
Step 3: pour into pan and bake
Spread the batter into the prepared pan. The batter will be thick and you can use damp hands to press it into the pan if needed.
Bake on the center rack of preheated oven for 25-30 minutes, or until a toothpick inserted near the edge of the blondies comes out clean and the tops are golden brown.
Be careful not to over bake; the blondies will firm up as the cool. Place on a wire cooling rack to cool completely.
When cool, cut the coconut pecan blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store leftovers in an airtight container.
Recipe Tips
- Don't over mix the batter: To achieve a tender, chewy texture, mix the batter just until the ingredients are combined. Over mixing can lead to dense or tough blondies.
- Toast the coconut and pecans: Lightly toasting the pecans and shredded coconut before adding them to the batter enhances their flavor and adds a slight crunch. Spread them on a baking sheet and bake at 350 degrees for 5–7 minutes, or until golden and fragrant. Let them cool before mixing them into the batter.
- Store leftover coconut pecan blondies in an airtight container at room temperature for 3 days or refrigerate for up to a week.
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Coconut Pecan Blondies
Equipment
- 13 x 9 inch baking pan
Ingredients
- 1 cup all purpose flour (130 grams)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 ½ cups brown sugar, packed
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups chopped pecans (about 6 ounces)
- ¾ cup shredded sweetened coconut
Instructions
- Preheat oven to 350 degrees. Grease and line a 13 x 9 inch baking pan with parchment paper; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, use a spoon to mix together the melted butter, brown sugar, and vanilla until well combined. Add in the eggs and stir until combined. Mix in the flour mixture and then stir in the pecans and coconut.
- Spread the batter into the prepared pan. The batter will be thick and you can use damp hands to press it into the pan if needed.
- Bake on the center rack of preheated oven for 25-30 minutes, or until a toothpick inserted near the edge of the blondies comes out clean. Be careful not to over bake; the blondies will firm up as the cool. Place on a wire cooling rack to cool completely.
- When cool, cut the coconut pecan blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store leftovers in an airtight container.
Notes
- Don't over mix the batter: To achieve a tender, chewy texture, mix the batter just until the ingredients are combined. Over mixing can lead to dense or tough blondies.
- Toast the coconut and pecans: Lightly toasting the pecans and shredded coconut before adding them to the batter enhances their flavor and adds a slight crunch. Spread them on a baking sheet and bake at 350 degrees for 5–7 minutes, or until golden and fragrant. Let them cool before mixing them into the batter.
- Store leftover coconut pecan blondies in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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