Desserts
White Chocolate Macadamia Nut Blondies with Toasted Coconut
Blondies are the new brownie, and adding a few extra-special ingredients makes them better than ever.
First on the list of add-ins: macadamia nuts. Dry-roasted nuts are particularly flavorful, but unroasted macadamias work, too. For the coconut, toast the portion that goes in the batter to ensure the flavor comes through, but just let the coconut sprinkled on top toast as the blondies bake. Finally, drizzle white chocolate on top for extra sweetness and style.
Ingredients
Test Kitchen Tip
Be sure to keep an eye on the coconut as it toasts. With its naturally high oil content and added sugar, it can burn in no time.
Instructions
Preheat oven to 350°. Line a 9×13-inch baking pan with foil, extending foil over sides of pan in both directions to make “handles.” Coat foil with butter and flour.
Spread ½ cup coconut on a baking sheet and bake until golden, stirring occasionally, 8–12 minutes.
Whisk together flour, baking powder, and salt.
Cream butter and brown sugar in a separate bowl with a mixer until light and fluffy. Add eggs and vanilla; blend until light in color, 1–2 minutes.
Add flour mixture to creamed mixture and blend just until combined.
Stir in ¼ cup macadamia nuts, ½ cup white chocolate, and toasted coconut; spread into prepared pan. Top batter with remaining ¾ cup coconut and remaining nuts. Bake blondies until a toothpick inserted in the center comes out clean, about 35 minutes. Let blondies cool completely in pan.
Melt remaining ½ cup white chocolate in the microwave in a resealable plastic bag, about 1 minute. Cut tip off one corner of bag; drizzle white chocolate over bars. Once chocolate has set, remove blondies from pan, discard foil, and cut into 24 bars.
Nutritional Facts
Nutritional Facts
Per bar
Calories: 214
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 35mg 11%
Sodium 103mg 4%
Carbs 26g 8%
Fiber 1g 4%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.