Caramel Coconut Blondies are an easy dessert that will tickle your taste buds! Chewy blondies are loaded with coconut, and swirled with ribbons of caramel!
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There is something completely irresistible about these blondies. Maybe it’s the warm, buttery, caramel scent that wafted through the air, and filled the house as they baked. Or maybe it’s the chewy texture of the coconut combined with gooey caramel in these soft, chewy bars. Ok, it’s all of those things! These are simple to make and oh so dreamy!
These blondies remind me of Samoas Girl Scout Cookies, but without the drizzle of chocolate. One of my boys is not a big chocolate lover, so I have to force myself to bake without it sometimes. He loved these blondies – we all did! They are amazing fresh from the oven without any extra toppings, but if you are in the mood for an extra decadent treat, go for the toppings!
If you are like my twins and adore all things caramel, you are going to love these! Also check out these super easy Chocolate Caramel Gooey Cookies, these killer Salted Caramel Turtle Brownies, and try making your own Easy Homemade Caramel Dip!Â
Enjoy!
Caramel Coconut Blondies
Ingredients
- 3/4 cup unsalted butter softened
- 1 3/4 cup brown sugar packed
- 2 eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 tsp baking powder
- 2 cup all purpose flour
- 2 cup sweetened shredded coconut
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350
- In a large mixing bowl, cream together the butter and brown sugar.
- Mix in eggs, vanilla, and salt.
- Add baking powder and flour and mix until combined.
- Stir in coconut.
- Spread batter in a 13x9" pan.
- Drizzle caramel over batter and swirl with a knife, being careful not to mix too much. You want to see the swirls of caramel.
- Bake 18-22 minutes or until toothpick inserted into the center of the bars comes out mostly clean. Make sure not to test in a area with caramel.
- Let cool and cut into bars.*If desired, drizzle with extra caramel and coconut before serving. Store tightly covered.
Anita Lohr says
These were easy to make and amazing!