Preheat oven to 350F (175C).

Prepare an 11x7 inch baking pan by coating it with cooking spray.

Line the bottom of the pan with parchment paper or foil and coat again with cooking spray.

In a heat-safe bowl, combine white chocolate chips, butter pieces, and sugar.

Place the bowl over a pot of simmering water, ensuring the bowl doesn't touch the water.

Heat and stir until the white chocolate, butter, and sugar are fully melted and smooth.

Remove from heat and let the mixture cool for 5 minutes.

Stir in the beaten eggs and vanilla extract until well combined.

Add the all-purpose flour to the mixture and stir to combine.

Gently fold in the sweetened shredded coconut.

Pour the blondie batter into the prepared baking pan, spreading evenly.

Sprinkle the sliced almonds evenly over the surface of the batter.

Bake in the preheated oven for 20 to 25 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean or with few moist crumbs.

Remove the pan from the oven and let it cool for 15 minutes.

Lift the blondies out of the pan using the parchment paper or foil overhang.

Allow the blondies to cool completely before cutting them into 24 squares.

Serve and enjoy the white chocolate blondie bites.