Date and Coconut Blondies
These soft and chewy blondies are made with sweet chopped dates, shredded coconut, and crunchy pecans. The dates add rich flavor and natural sweetness, while the coconut contributes to the irresistible texture. They’re quick to prepare and make a perfect treat for sharing—bring them to the office, a potluck, or your next bake sale. One bowl, no mixer, and lots of flavor!
These date and coconut blondies are everything you want in a homemade treat—sweet, buttery, chewy, and packed with texture. The dates bring rich, natural sweetness and keep the blondies moist, while flaked coconut adds chew and a subtle nutty flavor. A handful of pecans gives just the right amount of crunch in every bite.
They’re perfect for just about any occasion—slice them up for a bake sale, tuck one into a lunchbox, or serve them as a casual dessert with coffee or tea. You can even warm one up and top it with a scoop of vanilla ice cream for an easy weeknight indulgence. No mixer required—just a bowl, a spoon, and 35 minutes from start to finish.
❤️ Why You’ll Love These Blondies
Soft and chewy. Dates and coconut create a moist, rich texture in every bite.
Quick and easy. Simple ingredients and no mixer required.
Perfect for sharing. Great for parties, potlucks, or gifting.
Full of flavor. Brown sugar, butter, dates, and vanilla make these extra tasty.
How to Make Date and Coconut Blondies
- Grease and flour a 9-inch square baking pan and preheat the oven to 350°F.
- Mix together the flour, baking powder, and salt in a small bowl.
- In a separate bowl, beat the melted butter and brown sugar until smooth.
- Add the vanilla and egg and mix until fully combined.
- Stir in the dry ingredients just until blended.
- Fold in the chopped dates, coconut, and pecans.
- Spread the batter into the prepared pan and bake for 23–28 minutes, or until golden brown.
Recipe Variations
- Add chocolate chips. Mix in 1/2 cup of semisweet or dark chocolate chips.
- Make them nut-free. Omit the pecans or substitute with walnuts.
- Use shredded coconut. Finely shredded coconut works well if flaked coconut isn’t available.
- Add a topping. Sprinkle a little sea salt or coarse sugar on top before baking.
How to Store and Reheat
Refrigerate? Not necessary—store blondies in an airtight container at room temperature for up to 4 days.
Freeze. Freeze individual blondies in a single layer, then store in a zip-close bag or container for up to 2 months.
To Refresh. Warm briefly in the microwave or a low oven (300°F) for a soft, just-baked texture.
Date and Coconut Blondies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- dash salt
- 4 ounces butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 8 ounces chopped dates
- 1/2 cup chopped pecans
- 2/3 cup flaked coconut
Instructions
- Preheat the oven and prep the pan. • Grease and flour a 9-inch square baking pan. • Heat oven to 350°.
- Make the batter. • Combine the flour, baking powder, and salt in a small bowl. Set aside. • In a mixing bowl, beat the brown sugar and butter together until smooth and creamy. Beat in the vanilla and egg until well blended. • Add the flour mixture and stir just until moistened, then fold in the dates, pecans, and coconut. • Spread in the prepared baking pan.
- Bake. • Transfer the pan to the oven and bake the blondies for 23-28 minutes or until golden brown.
