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Lemon Coconut Blondies are thick and chewy like a blondie but made with coconut, lemon, and white chocolate. They are a great dessert bar for spring or anytime you need a lemon and coconut fix!

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Overhead shot of lemon coconut blondie squares on a wire cooling rack with lemon wedges on top

Bright and citrusy coconut lemon bars are a great way to put a spin on a classic blondie. I’m pretty much obsessed with lemon, and these lemon blondies have been on the list for quite a while.

I basically took my favorite toffee blondies and turned them into lemon white chocolate blondies. It’s so fun to take a recipe and give it a complete makeover to create something new, and these chewy, thick blondies are all about the lemon, coconut, and white chocolate.

Lemon Coconut Blondie Highlights

Instead of brown sugar, I use white sugar, and I add coconut and lemon juice and zest. They baked up dense and chewy, almost like a cake. But they’re a bar. Let’s call them a cakar. Or a barake. Or, maybe we should stick with Lemon Coconut Blondies.

Because lemon and white chocolate should be married and have children, I frosted these with a white chocolate frosting and added a coconut topping for a finishing touch.

They are wonderful all year, but they are the perfect springtime dessert. They’re bright, lemony, and so delicious.

Table of Contents
  1. Lemon Coconut Blondie Highlights
  2. Lemon Blondie Ingredients
  3. How to Make Lemon Blondies
  4. Recipe Tips
  5. Lemon Coconut Bars Variations
  6. FAQ
  7. More Lemon Dessert Recipes You’ll Love
  8. Lemon Coconut Blondies Recipe Recipe
Stack of three lemon coconut blondies with a lemon slice on top

Lemon Blondie Ingredients

  • Butter: use softened unsalted butter
  • Sugar: I use both brown sugar granulated sugar in this cookie bar
  • Eggs and Vanilla Extract: typical in blondies
  • Lemon: Lemon juice, lemon extract AND lemon zest give these a super punch of lemon
  • Baking powder: I know cookies typically use baking soda but I always use baking powder in my blondie recipes
  • Salt and All-purpose flour: typical dry ingredients in blondies. Be sure to measure your flour correctly.
  • Mix-Ins: Shredded sweetened coconut and white chocolate chips add texture and flavor
  • Glaze: Powdered sugar, lemon juice, and heavy whipping cream make a simple glaze for the top.
Four photo collage showing how to make lemon coconut blondies

How to Make Lemon Blondies

1. Cream: In a large bowl, cream the butter and both kinds of sugar. Add the eggs, vanilla, lemon juice, and extract and beat until combined.

2. Mix: Add the zest, baking powder, salt, and flour and mix to combine. Stir in the white chocolate chips.

3. Press: Press the dough into a prepared 9×13” baking pan. Bake the bars for 18 to 23 minutes or until the bars are lightly golden around the edges and the center is a little jiggly.

Recipe Tips

  • The dough is very sticky so coat your hands with cooking spray to make it easy to press the dough into the pan.
  • Be careful not to overbake the bars. They should still be a little jiggly in the center when you take them out – they will continue to bake in the pan after removing them from the oven.
  • Lemon coconut blondies should be stored in the refrigerator once they’re cooled. They will keep for three days, or you can freeze them for up to a month.

Lemon Coconut Bars Variations

  • Love coconut? Add a ½ teaspoon of coconut extract to the batter.
  • Not a fan of white chocolate? Feel free to omit the white chocolate chips.
  • Prefer them less lemony? Replace part or all of the lemon juice with milk in the glaze.
Overhead shot of lemon coconut blondie squares on a wire cooling rack with lemon wedges on top

If you need a little sunshine in your life, make a batch of these coconut lemon bars. They have the best blondie texture with bright flavors from the lemon and coconut. Enjoy!

FAQ

How do you know when blondies are done?

You’ll know they’re done when they’ve just lost their glossy sheen. They may still be a bit jiggly – these are better under done than over so they achieve ultimate fudginess.

Do I have to use the glaze?

Nope – these are good enough with or without the glaze.

Do I have to use lemon extract?

Good question – yes, if you want a rich lemon flavor. Otherwise they won’t be as lemony. Be sure to buy pure lemon extract, not artificial.

Why are my blondies like cake?

That’s because you probably over baked them. The longer they bake the more cake like they will become.

More Lemon Dessert Recipes You’ll Love

Stack of three lemon coconut blondies with a lemon slice on top

Lemon Coconut Blondies Recipe

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Lemon Blondies full of coconut and white chocolate!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 bars
Serving Size 1 serving

Ingredients
  

Blondies

  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon extract
  • 2 tablespoons lemon zest
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 1 cup (68g) shredded sweetened coconut
  • 1 cups (180g) white chocolate chips

Glaze

  • ½ cup (57g) powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons heavy whipping cream
  • Additional coconut, for garnish, optional

Instructions

  • Preheat oven to 350°F. Line a 9×13” pan with foil or parchment paper and spray with cooking spray.
  • Cream butter, brown sugar and granulated sugar in a large bowl using an electric mixer. Add eggs, vanilla, and lemon juice and lemon extract and beat until combined. Add lemon zest, baking powder, salt, and flour and mix. Stir in coconut and white chocolate chips.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Bake for about 18-23 minutes or until the bars just lose their glossy sheen and are light golden around the edges. Be careful not to overcook – the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to 1 month.
  • Make the glaze: whisk all glaze ingredients together until pourable. Drizzle over bars and sprinkle with additional coconut. Let glaze set.

Recipe Notes

Variations:
  • Add 1/2 teaspoon coconut extract in addition to (or in replacement of) lemon extract.
  • Omit white chocolate chips, if preferred.
  • Regular or non-dairy milk can be used in the icing, but you will probably need less and the icing will be thinner and less white.
  • Feel free to replace any or all of the lemon juice in the icing with more milk if preferred.
  • If you want to add flavor to the icing, you can add 1/8 teaspoon lemon or coconut extract.

Recipe Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword blondies, coconut, lemon
Overhead shot of lemon coconut blondie squares on a wire cooling rack with lemon wedges on top and recipe title on top of image

Coconut Lemon Blondies are a fun Easter treat or springtime dessert! Such a refreshing flavor combination with just the right amount of sweetness!

Last Updated on March 29, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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61 Comments

  1. Lemon is perfect any time of the year. So I will try these even though Easter is over! Love the Meyer Lemon bread, can’t wait to try it.

  2. You had me at lemon. Now I’m going to check out those other two lemon treats you shared at the bottom of this post!

  3. How can it be … technology is such a wonderful thing and so frustrating at the same time? When life gives you lemons … make Lemon Coconut Blondies! I have 3 lemons left on my tree, until I pick them in the morning 😉

  4. Hmmm – I’ve been thinking of switching to Bluehost, but this gives me pause. I’ve had Host Gator since I started and my site has crashed a couple times from large, sudden traffic increases, but it was always right back up again with no issues. My blog has never been down for any other reason (that I know of!). I’m glad they attempted to make it right!

    Oh, and lemon bars are my BFF, so I’m totally pinning this 🙂

    1. Thanks for the pin! I have a feeling that any time our traffic gets more than teeny tiny, the hosting companies aren’t happy (if we’re on cheap plans). I know Hostgator has bigger plans – possibly that would help??

  5. I’m sorry for your e-troubles and grateful for your lemony goodness! Hopefully one helped with the other… ;-D

  6. Technology is a pain in the butt! On the bright side, people love you so much that they crashed your site. I am crazy over lemon and coconut lately, its such a fresh flavor.

  7. These look and sound amazing Dorothy, I totally agree that lemon and white chocolate should be married! 🙂

  8. Lemon is my weakness and I’m drooling right now! What a wonderful Spring time dessert–Happy Easter, XOXO