Bar cookies, including blondies and brownies, are known for being quick and easy to make. They’re even quicker when you turn them into bite-sized morsels using a mini muffin pan instead of a traditional baking dish. These Coconut Blondie Bites are bite-sized blondies that are loaded with shredded coconut. While they’re not a traditional blondie shape, the buttery cookies still have a crisp edge and the wonderfully chewy texture than you probably associate with the classic bar cookies.
The recipe is very easy to put together and you can mix it up in a matter of minutes. Like most blondie and brownie recipes, it starts with melted butter and uses no leavening, which makes for a dense and chewy cookie. A generous amount of sweetened, shredded coconut is added to the batter and you’ll get plenty in every bite. While I usually say that you can use sweetened or unsweetened coconut, the softer sweetened coconut works a little bit better in this particular recipe (though the unsweetened kind will still be tasty if that is all you have on hand). The finished blondies are buttery, chewy and have a flavor similar to that of a coconut macaroon – only much more delicious.
I included coconut rum in this recipe, rather than coconut extract. I find that some extracts have a bit of an artificial flavor when it comes to coconut and, while I wanted to amp up the coconut flavor, I still wanted the blondies to taste like shredded coconut, butter and vanilla. Adding coconut rum, which has a milder flavor than coconut extract was the perfect solution. Pick a clear coconut rum (I recommend Captain Morgan, which has a very clean flavor, but Malibu will work) for best results. If you don’t want to use rum – and keep in mind that the alcohol will cook out during baking – double the vanilla extract and add 1/4 tsp of coconut extract to the batter.