Adapted from The Fearless Baker, Emily Luchetti & Lisa Weiss
Course
Dessert
Cuisine
Cookies
Keyword
blondies, coconut, macademia
AuthorTheSpicedLife
Ingredients
1 1/3cupsfirmly packed light brown sugar
2large eggs
12T(1 1/2 sticks, 6 oz) unsalted butter, melted
1Tvanilla extract
1 1/2cupsscooped and leveled, (200 g) AP flour
1/2tkosher salt
3/4cupcoarsely chopped roasted and salted macadamia nuts
1/3cupcoconut flakestoasted briefly until fragrant in nonstick skillet
heaping 3/4 cup chocolate chipssemisweet or bittersweet
Instructions
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.
Toast the coconut flakes in a nonstick skillet until fragrant and barely turning golden. Set aside.
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.
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.
Let the cookies cool completely in the pan, then remove using the parchment paper overhang and slice into desired sized bars.