Coconut Blondies

These coconut blondies, also known as yum-yum squares, are made with vanilla, coconut, and walnuts. They are obscenely rich, fudgy, and every bit as impossible to stop eating as the name suggests.

A white baking dish with a piece of patterned parchment and 15 squares of coconut blondies.

“I come from a long line of awesome ladies. This recipe was passed down from one of them.” So reads the original headnote to this recipe. We can only imagine how awesome all of the baking recipes from these ladies must have been based on the response to these bars, which also go by the name “Yum-Yum Squares.” Yum, indeed.Renee Schettler

Coconut Blondies

  • Quick Glance
  • (1)
  • 15 M
  • 35 M
  • Makes 16
4/5 - 1 reviews
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Ingredients


Directions

Preheat the oven to 350°F (175°C).

In the bowl of a stand mixer, beat the butter and just 2 tablespoons of the brown sugar until the mixture is light and fluffy. Stir in the flour. 

Press the mixture into an unbuttered 8-inch square pan.

In another bowl, combine the eggs, salt, vanilla, and the remaining brown sugar and mix well. Stir in the coconut and walnuts, if using, and pour the mixture on top of the crust, smoothing the surface so it’s even.

Bake for 25 to 29 minutes, until the top is a rather rich shade of golden brown and a tester inserted in the center comes out with just a few crumbs clinging to it.

Place the pan on a wire rack and let the mass of coconutty goodness cool slightly before slicing it into 16 two-inch squares. (We mean what we say about letting them cool somewhat. If you try to slice the bars while they’re still too warm, you’ll have a gooey mess on your hands.) You know what to do from here. Originally published June 22, 2012.

Print RecipeBuy the The Happy Baker cookbook

Want it? Click it.

Recipe Testers' Reviews

Holy yum! I think the title is missing about 1 million more yums! The squares were so flavor-packed; my family said these were reminiscent of pecan pie. Pecan pie is much more labor-intensive than these gems. These squares are incredibly easy to prepare! The crust bottom tasted like a shortbread. The topping divides itself into a gooey center with a coconut/walnut crust.

These magical texture combinations meld together well! I will make these again and again; perhaps changing up the nuts if I feel like it, though walnuts were delicious. I might try baking the crust part for 5 or so minutes next time, as it was a bit crumbly. Delicious as written, though I can see endless opportunities with this one in the future!

Yum yum is the verdict on these squares. They are very easy to rustle up with pantry staples, making them perfect for unexpected company or rainy days.

The coconut and walnuts make for a nice texture combo. Visually, the colors go from a light tan to a dark brown in the middle to a lighter brown on top, making it very attractive looking. This will be a regular in my home for all the sweet tooths in my family.

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Comments

  1. Made this on a lazy Sunday using unsweetened grated coconut. The bottom crust came out super crumbly so popped it into the fridge to harden up a bit before serving. I think it could do with a pre bake before adding the coconut/brown sugar topping. Overall, it is so tasty and perfect with a cup of coffee! I think using sweetened coconut would make it too sweet. I might try adding in nuts or chocolate chips or a bit of cinnamon next time for variety.

  2. I made these squares yesterday to give to a friend’s parents as a quick thank you, because the only desserts they seem to enjoy are butter tarts and coconut cream pie. Of course the bars were a hit, and I think that this would be a fun and easy recipe to tweak. Thanks!

  3. Stumbled across this recipe when perusing this site (again!)…….they have just come out of my oven and the smell in my kitchen is driving me mad. It’s late…I’m hungry and i think I will just have to deal with the gooey mess. I don’t think I have the willpower to allow them to cool.

  4. I’m 72 years old. My mother used to make these when I was a little girl. I had given up hope of ever finding the recipe again. THANK YOU !!!!!

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