Macadamia Nut Blondies

Serves: 9

Blondies are the texture of brownies. I love the crunch of the macadamia nuts. I like to toast the coconut when making these delicious treats.

Dovetailing Tip: Save 1/2 cup of the shredded coconut to use for Meal 5, Coconut Shrimp.

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1/2 cup macadamia nut, chopped
1 1/2 cups unsweetened shredded coconut, finely chopped and toasted, if desired
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
1 1/2 cups brown sugar
2 large eggs, lightly beaten
4 teaspoons vanilla extract
1 cup white chocolate chips


Line a sheet pan with parchment paper and spread the macadamia nuts and coconut in an even layer on the sheet. Toast in the preheated oven for 10 minutes, stirring halfway through, until golden brown. Set aside and allow to cool completely.

Spray an 8x8 glass pan with nonstick spray. Make a parchment sling by using the same parchment paper used to line the pan for the coconut and nuts. Fold the paper lengthwise, so it is about 8 inches wide. Allow the ends to overhang the pan, for easy removal after the blondies have cooled.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, whisk the butter and brown sugar until thoroughly combined. Whisk the eggs and vanilla until combined. Using a large rubber spatula, gently fold in all the flour mixture until barely combined. There will still be some large pockets and streaks of flour left. Fold in the white chocolate, cooled coconut and macadamia nuts, in a few turns. Do not over stir!

Pour the batter into the prepared pan. Bake for 22-25 minutes, until the edges are golden brown. The top will be pale, but look set, shiny and be craggy. Do not over bake!

Allow the blondies to cool completely on a wire rack. Remove by running a knife along the edge of the pan where the blondies touch and using the parchment sling to lift it out. Slice and serve.


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