Best 9 Coconut Pecan Blondies Recipes

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The delectable coconut pecan blondies are a perfect treat for any occasion. These blondies are characterized by their soft and chewy texture, nutty flavor, and irresistible coconut pecan topping. With a few simple ingredients and easy-to-follow steps, you can create these delightful treats right at home. Whether you're an experienced baker or a beginner, this article will guide you through the process of making the perfect coconut pecan blondies that will satisfy your sweet cravings and impress your family and friends.

Let's cook with our recipes!

COCONUT PECAN BLONDIES



Coconut Pecan Blondies image

Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 brownies.

Number Of Ingredients 10

1 egg
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter, melted and cooled
1-1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup sweetened shredded coconut
4 ounces white baking chocolate, coarsely chopped

Steps:

  • In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTER-PECAN BLONDIES



Butter-Pecan Blondies image

Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 24 bars

Number Of Ingredients 8

1 1/2 cups whole pecans
2 sticks unsalted butter, melted, plus more for brushing
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 cups light-brown sugar, plus 2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
  • Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
  • Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
  • Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

COCONUT BLONDIES



Coconut Blondies image

Provided by Ruth Cousineau

Categories     Dessert     Bake     Picnic     Coconut     Pecan     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32 (2-inch) squares

Number Of Ingredients 9

2 sticks (1/2 pound) unsalted butter
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans (6 ounces), toasted and cooled
2 cups sweetened flaked coconut, divided

Steps:

  • Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
  • Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
  • Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
  • Spread in pan and sprinkle with remaining 1/2 cup coconut. Bake until a pick inserted in center comes out clean, about 35 minutes. Cool completely.

GOURMET MAGAZINE COCONUT BLONDIES



Gourmet Magazine Coconut Blondies image

Make and share this Gourmet Magazine Coconut Blondies recipe from Food.com.

Provided by MissFit13

Categories     Dessert

Time 1h5m

Yield 32 brownies, 32 serving(s)

Number Of Ingredients 9

1 cup unsalted butter
2 cups packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups pecans, toasted and cooled
2 cups sweetened flaked coconut, divided

Steps:

  • Preheat oven to 350. Butter and flour a 13 x 9 inch baking pan.
  • Melt butter in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
  • Whisk together flour, baking soda, and salt, then whisk into butter mixture. Stir in pecans and 1 1/2 cups coconut.
  • Spread in pan and sprinkle with remaining coconut. Bake about 35 minutes. Cool completely.

Nutrition Facts : Calories 193.7, Fat 11.8, SaturatedFat 5.9, Cholesterol 26.9, Sodium 90.3, Carbohydrate 21.5, Fiber 0.9, Sugar 16.1, Protein 1.7

COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT BLONDIES



Coconut Blondies image

These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"

Provided by SharleneW

Categories     Bar Cookie

Time 40m

Yield 24 brownies

Number Of Ingredients 9

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
1 3/4 cups packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecans, coarsely chopped
3/4 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Grease 13 x 9-inch baking pan.
  • In small bowl, combine flour, baking powder and salt.
  • In saucepan, melt butter over low heat.
  • Remove from heat.
  • Stir in brown sugar and vanilla; add eggs, stirring until well blended.
  • Stir in flour mixture into sugar mixture just until blended.
  • Stir in coconut and pecans.
  • Spread batter evenly in prepared pan.
  • Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
  • Do not overbake; blondies will firm as they cool.
  • Cool completely in pan on wire rack.
  • When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
  • Variations: Pecan Blondies--leave out coconut.
  • Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

BLONDIES WITH PECANS AND CHOCOLATE CHIPS



Blondies with Pecans and Chocolate Chips image

Categories     Chocolate     Dessert     Bake     Pecan     Summer     Bon Appétit

Yield Makes about 24

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (about 4 1/2 ounces)
3/4 cup chopped pecans (about 3 ounces)

Steps:

  • Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.

COCONUT PECAN BLONDIES



Coconut Pecan Blondies image

I love blondies, and this one combines white chocolate, pecans, and coconut - and comes from Taste of Home. Yum!

Provided by Katzen

Categories     Bar Cookie

Time 40m

Yield 16 Brownies, 16 serving(s)

Number Of Ingredients 12

1 egg
3/4 cup brown sugar, packed, plus
2 tablespoons brown sugar, packed
1/2 cup butter, melted and cooled
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup pecans, toasted and coarsely chopped
2/3 cup flaked coconut
4 ounces white baking chocolate, coarsely chopped

Steps:

  • In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate.
  • Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 214.8, Fat 13.1, SaturatedFat 6.3, Cholesterol 29.5, Sodium 121.9, Carbohydrate 23.4, Fiber 0.8, Sugar 17.4, Protein 2.1

COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

Tips:

  • For a chewier blondie: Bake for a few minutes less, checking for doneness with a toothpick. There should be a few moist crumbs attached to it when it comes out.
  • For a crispier blondie: Bake for a few minutes longer, until the top is golden brown and a toothpick inserted in the center comes out clean.
  • To ensure even baking: Make sure to use a baking pan that is at least 9x13 inches. A smaller pan will result in thicker blondies that may not cook evenly.
  • For a fudgy blondie: Add an extra 1/4 cup of butter and an extra egg yolk.
  • To add more flavor: Stir in your favorite mix-ins, such as chocolate chips, nuts, or dried fruit.
  • To make ahead: Blondies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, wrap the blondies tightly in plastic wrap and then place them in a freezer-safe bag.

Conclusion:

Coconut pecan blondies are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of blondies that are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give these coconut pecan blondies a try. You won't be disappointed!

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