Tuesday, August 26, 2014
Macadamia Nut, Coconut, White Chocolate Blondies
I made these yummy treats twice in the same weekend! That is how good they are. I was asked to make a treat with an 'Island Theme'. Not hard at all, macadamias came to my mind as well as coconut. White chocolate is a perfect complement to these ingredients. I checked my Pinterest boards and found.the perfect bar from The Brown Eyed Baker, a blog that always pleases.
I made a couple of very minor changes and was so happy with the results. Just a few notes that will insure a perfect bar. Measure the brown sugar by weight, it is easy to pack a few extra tablespoons of brown sugar in each cup. I love my scale and use in daily--many times! Please take a few extra minutes and toast the coconut, it really is better.
Macadamia Nut, Coconut and White Chocolate Blondies
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted and cooled
1 1/2 cups brown sugar (10.5 ounces)
2 teaspoons vanilla extract
1 1/2 cups toasted coconut (toast coconut on a parchment lined pan for 7-9 minutes at 350, stir often)
1 cup macadamia nut, coarsely chopped
1 cup white chocolate chips
Whisk together flour, baking powder and salt--set aside. In a large bowl whisk together the butter and brown sugar until combined. Add eggs and vanilla, whisk together. Add the dry ingredients to the bowl, using a rubber spatula gently combine the ingredients, do not over mix. Gently mix in the coconut, white chocolate chips and macadamias.
Using a small offset spatula smooth the batter into a 9x13 inch pan that has been sprayed, lined with parchment paper, leaving a bit of an overhang and sprayed again. Bake at 350 degrees for about 23-25 minutes. The top will be shiny and firm to the touch.
Cool completely in pan. Remove the bars using the parchment overhang, transfer to a cutting board. Cut in desired size bars. Can be kept at room temperature in an airtight container for 5 days, or frozen for a month.