What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

White Chocolate Macadamia Nut Blondies,
with Toasted Coconut

Apr 19th, 2012 by Kat | 0

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped
1/2 cup sweetened shredded coconut, toasted and cooled
1/2 cup sweetened shredded coconut, untoasted

Heat oven to 350F. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.

In the work bowl of your stand mixer with the paddle attachment, cream together the butter and the brown sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract; mix until incorporated into the dough.

Sift together 3 cups flour, the baking powder and the salt. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough. Place into the prepared pan.

Bake for 25 to 30 minutes, or until set yet still moist. Let cool completely in the pan (3-4 hours). Using foil overhang, lift blondies from pan. Cut into 2-inch squares and serve.

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