Remember when I told you about the amazing Meyer lemons that I found when I was at DeLallo’s a few weeks ago? I made another phenomenal find that day – a massive bulk bin of macadamia nuts. I had to do a double take. It’s rare that I ever find macadamia nuts at the grocery store and, when I do, they’re usually pre-chopped in tiny bags in the baking aisle. The ability to scoop up a huge bag of macadamia nuts to take home with me without having to fly to Hawaii or place an online order left me totally in awe. No matter, I had a truckload of macadamia nuts to play with (and eat!) for the foreseeable future.
Seeing as how most of the country is still wrestling with winter weather this week, I thought a tropical-inspired treat could usher some sunshine into our kitchens!
I absolutely love blondies and their versatility – with a simple base, you can throw in all sorts of combinations of ingredients to change up the flavor. I wanted these particular blondies to showcase the macadamia nuts so I included A LOT of them, and then I threw in even more coconut for flavor and texture, and some chopped white chocolate. While these are are a pretty standard rendition of the “tropical” flavor family, their wonderful chemistry never gets old.
Here’s to lots of sunshine and finding macadamia nuts in the bulk bin!
A tropical blondie recipe packed full of chewy coconut, macadamia nuts and white chocolate.
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup macadamia nuts, coarsely chopped
6 ounces white chocolate, chopped (or 1 cup white chocolate chips)
1. Preheat oven to 350 degrees F. Butter or spray a 9x13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla, and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, macadamia nuts and white chocolate. Transfer the batter into the prepared pan, and smooth it into an even layer.
4. Bake until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 24 bars and serve. The bars can be stored in an airtight container at room temperature for up to 5 days.