White Chocolate Coconut Blondies
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/2 of a vanilla bean
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate, chopped into chunks
- 3/4 cup toasted coconut
- 3/4 cup macadamia nuts, chopped, divided
- zest of 1 lemon
Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla bean*; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chocolate, coconut, 1/2 cup nuts, and lemon zest..
Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. (Note: spraying a spatula with spray oil helps when you’re spreading the batter) Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.
*Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans.