I have always adored traditional German chocolate cake. My mother used to bake one for me for special occasions and for some ordinary days, too. Of course, the very best part is the frosting. I’m not even sure I need the cake. Just give me a little bowl of frosting, and I could be happy as can be.
With these blondies, we have all the components of that fantastic frosting. Pecans, coconut, brown sugar, and butter come together to make a pan full of bars very reminiscent of my childhood love. Plus, I threw in some chocolate chips for good measure.
These bars are moist and chewy and just downright delicious. They definitely fall into the quick and easy categories, too.
I so rarely bake with coconut (thanks to Quinn) that I try to revel in it when I do. I did share most of these with some of my usual taste testers, but I happily saved a few just for me.
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup chopped pecans, toasted
3/4 cup sweetened flaked coconut
1/2 cup semisweet chocolate chips
- Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang on two sides. Spray the paper with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until blended. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low and gradually add the flour mixture. Stir in the pecans, coconut, and chocolate chips.
- Spread the batter evenly in prepared pan. Bake 22-25 minutes, or until lightly browned.
- Cool completely in pan on wire rack. Use the overhanging parchment paper to lift the bars out of the pan before cutting into bars.
15 Comments on “Coconut Pecan Blondies”
Oh wow, divine!
they look so delicious! i want one. now!
So yummy!!! Thanks for always sharing such great recipes!
Sounds delicious; some of my all-time favourite ingredients in here – pecans and coconut together are awesome I imagine!
I ADORE coconut. As a kid, I didn’t like it at all, and now I find that every time I see flaked unsweetened coconut in the supermarket I buy a package. These look amazing!
These sound insanely delicious 🙂 I have to make them!!
these sound wonderful!
love the idea of coconut in blondies!
I tried this recipe last night and it really didn’t work…do you think the amount of flour is correct? I cooked mine 10 minutes longer and still a goey mess. Thank you!!
Hi, Lisa. The recipe is correct. Did you use softened or melted butter? I see that I didn’t specify in the recipe, but it should be softened.
Hello! Love your website! Have baked from your recipes and have had great success, except for the Coconut Pecan Blondies. I baked them for 50 minutes and they were still incredibly under cooked. What in the world did I do to cause this? Thank you.
Hi, Susan! Have you checked the accuracy of your oven’s temperature? That’s usually my first guess if things aren’t baking as quickly as they should.
What’s a good pecan substitution?
Hubby’s allergic but I’d like to try these!
Hi, Jen. Any kind of nuts will work. If he’s allergic to all nuts, then you can leave them out completely or substitute more chocolate chips or add in some toffee bits or any other add-in you have on-hand.
I just took them out of the oven and they sure do smell good. If they taste as good as they smell they will be awesome!