Weather: 61 degrees and gorgeous
What I’m listening to: Fight Song, Rachel Platten

These gooey to-die-for blondies are yet another delicious adaptation on my popular Best Blondies recipe. These take tropical, Hawaiian spin with the addition of rich macadamia nuts and toasted coconut. I also added sea salt to offset the sweetness of the white chocolate, which took these completely over the top.

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Cut these into bars like traditional blondies. Or bake them in a cast iron skillet and serve warm with melty vanilla ice cream, family style.

If you like these, you may also love:

Apple Butterscotch Brownies

Warm Chocolate Skillet Cake

White Chocolate Macadamia Nut Blondies

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Gooey salted blondies studded with white chocolate, macadamia nuts, and toasted coconut.

Yields: 9 large squares

  • ½ cup butter, melted
  • 1 cup dark brown sugar
  • 1 ½ teaspoons vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon fine sea salt
  • 2/3 cup white chocolate chips
  • 1/3 cup macadamia nuts, chopped
  • 1/4 cup toasted coconut (optional)

Preheat oven to 350 degrees. Grease a 9x9 square baking pan.

In a mixing bowl, stir together the melted butter, brown sugar, vanilla, and egg. Add the flour and salt and mix until combined. Fold in the white chocolate morsels, nuts, and coconut (if using). Spread the batter into the prepared pan. Sprinkle the top of the blondies with a little more sea salt. Bake in the preheated oven for 20-24 minutes, being careful not to over bake (you want the top of the blondies to be set, but the interior to look just slightly underdone). Allow to cool 5-10 minutes before slicing and serving.

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