- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, whisk together the brown sugar, butter, eggs and vanilla until smooth. Add the flour and salt. Mix to combine. Add the white chocolate and coconut. Spread out in the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs attached. Let cool completely in the pan, about 2 hours. Cut into squares. The blondies will keep for 5 days in an airtight container at room temperature.