Big Island Blondies

Makes 9 large or 16 small blondies

A couple weeks ago, I visited the Big Island of Hawaii, and by far the best bite of the trip was a Coconut Lime Blondie from a place called The Coffee Shack. Pretty much as soon as I took one bite, I was already thinking about how to recreate it at home.

As someone who doesn’t usually love overly sweet desserts, I often find blondies and white chocolate to be, well… too sweet. Not these. To me, they’re the perfect example of balance.

You get tartness from the lime, sweetness from the white chocolate, warmth from the brown sugars, chew from the coconut, and a beautiful contrast of textures between the caramelized edges and gooey center. They’re filled with bright island flavor while still keeping the buttery richness of a classic blondie.

They’re incredibly easy to make and don’t require any special equipment. BUT I BEG YOU… LET THEM COOL COMPLETELY. They’re so much better once they’ve had time to fully set. If you cut into them too soon, you’ll end up with a delicious but very sad, gooey mess.

WHAT YOU’LL NEED

INGREDIENTS

  • 1 ½ sticks unsalted butter, melted and slightly cooled (170 g / ¾ cup)

  • ½ cup light brown sugar (100 g)

  • ½ cup dark brown sugar (100 g)

  • 2 tbsp + 1 tsp granulated sugar (30 g)

  • 1 tbsp finely grated lime zest (about 2 small limes)

  • 2 large eggs, room temperature

  • 2 tsp fresh lime juice

  • 2 tsp vanilla extract

  • 1 ⅓ cups all-purpose flour (190 g)

  • 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton kosher salt)

  • 1 ¼ cups sweetened coconut flakes, (130 g) — do not substitute unsweetened coconut

  • 4 oz white chocolate, chopped and divided (113 g)

  • Optional but recommended: flaky salt for topping (such as Maldon)

DIRECTIONS

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang on all four sides so you can easily lift out the bars.

  2. Melt the butter in a small saucepan or microwave-safe bowl. Let cool slightly until warm but not hot.

  3. In a large mixing bowl, combine both brown sugars, granulated sugar, and lime zest. Rub the lime zest into the sugars with your fingertips until fragrant and evenly distributed.

  4. Add the melted butter and whisk until well combined.

  5. Whisk in the eggs, lime juice, and vanilla extract until smooth and cohesive.

  6. Add the flour and salt and fold with a spatula until just combined, with no streaks of flour remaining.

  7. Fold in the sweetened coconut flakes and most of the chopped white chocolate, reserving a small handful to sprinkle over the top.

  8. Transfer the batter to the prepared pan and spread evenly to the corners, smoothing the top.

  9. Scatter the reserved white chocolate over the top and gently press it into the batter.

  10. For improved final flavor and texture, optionally refrigerate the batter for 20 to 30 minutes before baking.

  11. Bake for 28-32 minutes, until the top is lightly golden and a toothpick inserted in the center comes out with moist crumbs, not raw batter.

  12. Top with a little extra lime zest and flaky salt, if desired (highly recommend the flaky salt).

  13. Let cool completely in the pan. This is essential for the blondies to finish setting. If you try to cut them while warm, they will likely be a gooey mess. Personally, I like to let them cool at room temperature for about 1½ hours, then refrigerate for 30 minutes for the best final texture.

  14. Use the parchment overhang to lift the blondies out of the pan. Slice into 9 squares (or 16 for smaller servings).

RECIPE NOTES & TIPS

  • Store the blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. I personally prefer them chilled or just slightly cool from the fridge; they become even chewier and the flavors meld beautifully.

  • Be sure to use sweetened coconut flakes, not unsweetened shredded coconut. Unsweetened coconut is much drier and less tender, which can significantly change the texture and make the blondies less moist and chewy.

  • You can bake these in a 9x9-inch pan if needed. The blondies will be slightly thinner, so start checking for doneness around 24–28 minutes.

  • I tested these with chopped toasted macadamia nuts, and they were definitely delicious. That said, I found the nuts took over some of the coconut and lime flavors, so I personally prefer the cleaner flavor of the original version. If you’d like to add them, fold in about ½ cup (60 g) toasted chopped macadamia nuts along with the coconut and white chocolate.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.