Macadamia Nut, Coconut & White Chocolate Blondies
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!
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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!
One year ago: Beer Battered Cod
Macadamia Nut, Coconut & White Chocolate Blondies
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (170.25 g) unsalted butter, melted and cooled
- 1½ cups (330 g) light brown sugar
- 2 eggs
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 1½ cups (139.5 g) unsweetened shredded coconut, toasted
- 1 cup (134 g) macadamia nuts, coarsely chopped
- 6 ounces (170.1 g) white chocolate, chopped (or 1 cup white chocolate chips)
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I mean, YES, every day. But especially this week, because Friday is National Blondie Day!!!
This recipe was just ok for me. Not so moist. Not enough dough for a 9×13 pan….
OMG!!!!!!! YUM!!! I made these in cupcake tins and put them in very loosely so they turn out like a crumble, they browned perfectly were crunchy and so freakin good! We would pop them into the microwave for 15 seconds the next day and it became gooy and just like it tastes when fresh out of the oven. YUM YUM YUM!
These were awesome! They were moist with a great flavor. Loved the toasted coconut and macadamia nuts in them! Thanks!
Making this ASAP. Thanks!
I didn’t have any macadamias so I used dry toasted slivered almonds and they still turned out great! So for all of you out there that find macadamias hard to come by or too expensive, you can absolutely use almonds! Thanks for the great recipe.
Hi – these look amazing and I can’t wait to make them! But, I can not find unsweetened coconut where I live, only sweetened- would you reduce the amount of brown sugar, or just keep the recipe as is? Thank you!
Hi Hannah, You should keep the amount of brown sugar the same. Enjoy!
Finally got around to making these. Forgot the parchment paper- oops! Stuck pretty good, but they got devoured anyway. Super yummy recipe! Thanks for sharing!
These look delicious!!! White chocolate & macadamia nuts are awesome together. And, everything is better with coconut.
Looks awesome. I would love to try some.
Ohhh yummy. Here is hoping I can find Macadamian nuts today when I go shopping later this morning.. If I don’t well I will cry lol I want to bake these up at the cottage this afternoon to surprise the boyfriend..
Holy GOODness… these are awesome! So this weekend I have been on a: Cook everything I drooled over during the week (beef stew over stone cheddar grits and White chocolate macadamias blondies) My three year old and I spent the better part of the day in the kitchen… stirring, smelling, laughing and ending with a belly full of comfort food! These were the perfect ending!