These coconut pistachio blondies are so fudgy and soft, they are to die for! Mixing coconut and pistachios is quite atypical, yet, they make a dreamy combination in desserts. The dough also comes together within less than 15 minutes, no electric mixer needed! Just your hands with a whisk and mixing bowl, it’s that easy.
Contrarily to brownies, blondies don’t have melted chocolate in the dough. Moreover, blondies taste more butterscoth and caramel-like because of the use of brown sugar while brownies use white sugar. Needless to say, blondies are as delicious in their own way!
Ingredients you need to make this recipe:
- Coconut oil: I love to use coconut oil in baking, especially in this recipe. With the coconut flakes, it intensifies the taste of coconut without overpowering the blondies.
- Pistachios: You can use either unsalted or lightly salted pistachios. However, if you decide to use the latter, you can omit adding salt in the flour mixture. Personally, I pefer to use unsalted pistachios because I can control the amount of sodium I add into the dough.
- Light brown sugar: This is what is needed to make blondies. Moreover, by using brown sugar, you get that caramelized taste and is the base for making blondies.
- Cornstarch: Using cornstarch in baked goods is seriously underated. Cornstarch is more known as a thickener, but when you use it in cookies, it helps create this tender soft cake-like texture.
TIPS FOR MAKING COCONUT PISTACHIO BLONDIES
- Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper and set aside.
- Roughly chop your pistachios and set aside. I like to have different sizes of pistachios in these blondies to give a different bite and texture.
- In a mixing bowl, combine flour, baking powder, cornstarch and salt. Whisk and set aside. TIP: Make sure you measure your flour correctly. One of the biggest baking mistake I see is that people don’t measure their flours and they end up having a dense baked good. You can either use a kitchen scale or fluff the flour before scooping it with a spoon into the measuring cup.
- In a small saucepan on medium heat, melt coconut oil. You can also melt coconut oil in the microwave in small burst of 30 seconds with a microwave proof bowl.
- In a second mixing bowl, add both sugars and melted coconut oil. Whisk to create a slurry paste.
- Add eggs, vanilla extract and mix until all incorporated. Add flour mixture and with a rubber spatula, mix until all combined. You should get a cookie-like dough.
- Fold in chopped pistachios and coconut flakes.
- Transfer the dough into the lined baking sheet, spread towards the edges and smooth the top.
- Bake for 25 minutes for a gooey slightly underbaked blondie. If you prefer more baked, you can add 5 minutes to the baking time.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe vegan? One of my best friends has been a long time vegan. When I create recipes, I try of ways to make them vegan-friendly without cutting down on taste. One amazing thing about this dessert is that you can make this completely vegan by substituting eggs for flax seeds or ground chia seeds. They act as a binder the same eggs do. In a mixing bowl, add 2 Tablespoons of flax seeds meal or chia seeds with 6 Tablespoons of water. Let it rest for 10 minutes and proceed with the same baking instructions.
How long can I store these blondies? These blondies can be stored in an airtight container at room temperature up to 3 days. Additionally, they freeze well, up to a month. I like to eat them warm so I reheat them for 15-20 seconds or 2 bursts of 20 seconds if they are frozen to get that fudgey gooey texture.
If you enjoyed this dessert, try out my other sweet recipes!
Chocolate Chip S’mores Cookies
Sea Salt Buckwheat & Chocolate Chips Cookies
If you’ve tried this Coconut Pistachio Blondies recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- 9x9 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
- 2⅓ cups (280g) all-purpose flour
- 1 tsp (8g) baking powder
- 1 tsp (2g) cornstarch
- Pinch of salt
- 1 cup (240ml) coconut oil
- 1 cup (200g) light brown sugar
- ⅓ cup (65g) white sugar
- 2 eggs room temperature
- 1 Tbsp (15ml) vanilla extract
- ¾ cup pistachio preferably unsalted
- ¾ cup coconut flakes
Instructions
- Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper and set aside.
- Roughly chop pistachios and set aside.
- In a mixing bowl, combine flour, baking powder, cornstarch and salt. Whisk and set aside.
- In a small saucepan on medium heat, melt coconut oil. You can also melt coconut oil in the microwave in small burst of 30 seconds with a microwave proof bowl.
- In a second mixing bowl, add both sugars and melted coconut oil. Whisk to create a slurry paste.
- Add eggs, vanilla extract and mix until all incorporated. Add flour mixture and with a rubber spatula, mix until all combined. You should get a cookie-like dough.
- Fold in chopped pistachios and coconut flakes.
- Transfer the dough into the lined baking sheet, spread towards the edges and smooth the top. Bake for 25 minutes for a gooey underbaked blondie. If you prefer more baked, you can add 5 minutes to the baking time.
