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Makes 24 bars
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1-1/2 sticks unsalted butter, softened
1-1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
1 jar dry roasted macadamia nuts, chopped (3 oz. ) divided
1 cup chopped white chocolate, divided
1/2 cup sweetened coconut, toasted
3/4 cup sweetened coconut that has not been toasted
Preheat oven to 350 degrees.
Line a 9x13 inch pan with aluminum foil, extending foil over sides of pan to make "handles". Butter and flour foil.
Wisk flour, baking powder, and salt together in a bowl, set aside.
Cream Butter and brown sugar in a large bowl until light and fluffy. Add eggs and vanilla, blend until light in color. 1 to 2 minutes.
Add flour mixture to creamed mixture and blend just until combined.
Stir in 1/4 cup macadamia nuts, 1/2 cup white chocolate, and toasted coconut, spread into prepared pan. Top with 3/4 cup untoasted coconut and remaining nuts.
Bake 35 to 37 minutes, or until a tooth pick inserted in the center comes out clean. Let blondies completely cool in pan.
Melt remaining 1/2 cup white chocolate in double broiler and drizzle over bars.
Once chocolate has set, remove blondies from pan. Discard foil and cut into 24 bars.
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1-1/2 sticks unsalted butter, softened
1-1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
1 jar dry roasted macadamia nuts, chopped (3 oz. ) divided
1 cup chopped white chocolate, divided
1/2 cup sweetened coconut, toasted
3/4 cup sweetened coconut that has not been toasted
Preheat oven to 350 degrees.
Line a 9x13 inch pan with aluminum foil, extending foil over sides of pan to make "handles". Butter and flour foil.
Wisk flour, baking powder, and salt together in a bowl, set aside.
Cream Butter and brown sugar in a large bowl until light and fluffy. Add eggs and vanilla, blend until light in color. 1 to 2 minutes.
Add flour mixture to creamed mixture and blend just until combined.
Stir in 1/4 cup macadamia nuts, 1/2 cup white chocolate, and toasted coconut, spread into prepared pan. Top with 3/4 cup untoasted coconut and remaining nuts.
Bake 35 to 37 minutes, or until a tooth pick inserted in the center comes out clean. Let blondies completely cool in pan.
Melt remaining 1/2 cup white chocolate in double broiler and drizzle over bars.
Once chocolate has set, remove blondies from pan. Discard foil and cut into 24 bars.
