Coconut-Chip Blondies

Preparation info

  • Makes about

    2 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

The combination of chocolate and coconut, which has made many Mounds bar fans, has here been transformed into a moist bar cookie, generously studded with semisweet chocolate chips, coconut, and pecans.


  • ½ cup (1 stick) unsalted butter, softened
  • cup granulated sugar
  • cup brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate morsels (a 6-ounce package)
  • cups shredded coconut, sweetened or unsweetened
  • ½ cup chopped pecans


    1. Preheat the oven to 350°F. Butter a 9-inch square baking pan; set aside. In an electric mixer, cream the butter with the granulated and brown sugars at medium speed until light. Add the egg, then the vanilla, mixing until blended.
    2. Meanwhile, sift the flour with the baking soda and salt onto a sheet of wax paper. Lower the mixer speed and add the flour, mixing just until blended, no longer. Add the chocolate morsels, coconut, and pecans and mix just until evenly distributed. Transfer the dough to the baking pan, spreading it evenly.
    3. Bake 20 minutes, or until the top is dry and golden brown, and a toothpick inserted in the center of the mixture comes out nearly clean. Cool the pan on a wire rack, then cut into 27 bars.