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 8x8-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.