Coconut Macadamia Blondies
Take your tastebuds on a vacation with this decadent blondie recipe. Coconut flakes add a hint of sweetness and a light crunch, while buttery macadamia nuts bring a rich, nutty depth to every bite. The white chocolate helps bring it all together with its richness. These blondies strike the perfect balance between gooey and crisp, making them an irresistible treat for coconut lovers and dessert enthusiasts alike.
Ingredients
Butter: This recipe uses unsalted butter. Since the amount of salt in salted butter can vary greatly, it’s best to use unsalted. Brown Sugar: Brown sugar will add moisture and a delicious caramel note to these strawberry blondies. Egg: Eggs help bind the ingredients together and contribute to the soft, chewy texture. Vanilla Extract: Vanilla enhances the flavor of this dish and adds a layer of warmth and depth. Coconut Extract: Coconut extracts help to boost the coconut flavor. All-Purpose Flour: Flour gives the blondies their structure and chew. Baking Powder: Will add a bit of height to the dish. Salt: A small amount of salt balances out the sweetness of the dish. I recommend using a fine salt, as it will dissolve more easily and evenly into the batter. White Chocolate Chips: They provide a perfect contrast to the chewy, caramel-like texture of the blondie base. White chocolate is mild enough to allow the other flavors to shine. Macadamia Nuts: Offers a nice a rich, buttery, and slightly sweet taste. As well as a nice crunch. Shredded Coconut: Use unsweetened coconut shreds instead of sweetened coconut flakes or shreds. Using sweetened coconut will tend to make this recipe too sweet. It also has more moisture that will lead to chewier texture.
Servings: 16
Equipment
- 8 x 8-inch Metal Baking Pan
- 8 Inch Skillet with a lighter colored cooking surface
- Large Ceramic or Metal Bowl
- Metal Whisk
- Wooden Spoon
Ingredients
Wet Ingredients
- 1 Stick Unsalted Butter
- 1 Cup Light Brown Sugar
- 1 Ea. Large Egg
- 2 tsp Vanilla Extract
- 1 tsp Coconut Extract
Dry Ingredients
- 1 Cup All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 Cup Macadamia Nuts Chopped
- 1/2 Cup White Chocolate Chips
- 1/4 Cup Unsweetened Coconut Shreds
Instructions
- Preheat oven to 350℉. Line an 8×8-inch baking pan with a strip of parchment paper, leaving a 2- to 3-inch overhang on two sides. This will create a kind of sling to help release the finished blondies.
- Place an 8" skillet over medium heat and fully melt the butter.
- Optional: If you are browning the butter, simmer it for an additional 3 to 4 minutes, or until it has a nutty aroma and a golden or amber appearance. *Browning the butter is a completely optional step; however, it will take this delicious recipe over the top. If you have never browned butter see below for my tips and tricks.*
- Immediately after the butter is browned or melted, add it to the ceramic or metal bowl.
- Once the butter and sugar mixture has had a chance to cool slightly, add the egg, coconut extract and vanilla extract. Using a whisk, mix until the sugar is fully incorporated and no longer granular. Add the flour, baking powder, and salt, mix until mostly combined.
- Using the wooden spoon fold in the white chocolate chips, coconut shreds, and macadamia nuts. Make sure to stop mixing once all you get a consistent batter (It will be thick). If you over mix at this step it will create a dense and overly chewy texture.
- Spread evenly into the prepared baking dish and bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Even though you may be tempted to eat it fresh and warm, it's best to let it cool completely before cutting. Once cooled for at least 10 minutes, slice the coconut blondie into sections.
Tips & Tricks
- Use a light color pan to brown the butter in as it will make it more visually clear what the progress and the color of the butter is.
- Once the butter is browned, immediately remove it from the heat to avoid burning.
- Ensure you are placing the melted butter into a bowl that will not melt, such a ceramic or metal bowl.
- When folding in the ingredients, mix just until combined. Overmixing can make the blondies dense and tough.
- Ensure you are using an 8×8 metal pan for this recipe. Using a 9×9 metal pan will result in thinner blondies and a shorter cook time. Using a glass pan will increase the cook time significantly.
- If you want large pieces of the blondie, cut the finished blondie into three rows and cut each row into three pieces, resulting in 9 large slices. You can cut them into three rows and cut each row four times for 12 medium size portions. If you prefer smaller servings, cut it into four rows and cut each row into four pieces to get 16 slices.
- Feel free to switch the white chocolate chip for milk chocolate or dark chocolate chips. This change will make the blondie significantly more ‘chocolaty’ so the mild coconut, macadamia nut, and brown butter flavor will be less noticeable.
Serving Suggestion
- These coconut macadamia blondies go great with ice cream. Try vanilla, butterscotch, coffee, or brown butter ice cream.
- These blondies are great with most coffee beverages.
