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Coconut Macadamia Nut Blondies

Adapted from The Fearless Baker, Emily Luchetti & Lisa Weiss
Course Dessert
Cuisine Cookies
Keyword blondies, coconut, macademia
Author TheSpicedLife

Ingredients

  • 1 1/3 cups firmly packed light brown sugar
  • 2 large eggs
  • 12 T (1 1/2 sticks, 6 oz) unsalted butter, melted
  • 1 T vanilla extract
  • 1 1/2 cups scooped and leveled, (200 g) AP flour
  • 1/2 t kosher salt
  • 3/4 cup coarsely chopped roasted and salted macadamia nuts
  • 1/3 cup coconut flakes toasted briefly until fragrant in nonstick skillet
  • heaping 3/4 cup chocolate chips semisweet or bittersweet

Instructions

  1. Preheat the oven to 350 F. Line a 9 inch square baking dish with parchment paper that overhangs the sides of the pan (I like to spray the pan to encourage the parchment to stick). Set aside.
  2. Toast the coconut flakes in a nonstick skillet until fragrant and barely turning golden. Set aside.
  3. Whisk the brown sugar with the eggs until completely blended. Whisk in the melted butter and vanilla. Switching to a rubber spatula, stir in the salt and flour until smooth and evenly combined, but do not overmix. Fold in the nuts, coconut flakes and chocolate chips until evenly distributed.
  4. Dump the prepared dough into the prepared pan and smooth the top to make even. Bake until a cake tester inserted into the center comes out mostly clean, about 40 minutes.
  5. Let the cookies cool completely in the pan, then remove using the parchment paper overhang and slice into desired sized bars.