Toasted Coconut White Chocolate Macadamia Nut Bars

Today I’m sharing a little treat to get you through the rest of the week. I present to you Toasted Coconut White Chocolate Macadamia Nut Bars. These cookie bars have a trifecta of ingredients that make them of so irresistible: toasted coconut, white chocolate, AND macadamia nuts. Now tell me you’re not craving Toasted Coconut White Chocolate Macadamia Nut Bars now? 😉

Toasted Coconut White Chocolate Macadamia Nut Bars

I love White Chocolate Macadamia Nut Cookies, but recently when I had a craving for them I wanted something more. More spring-like and dare I say, decadent! Adding toasted coconut, making them into bar cookies, and slathering them with melted white chocolate just seemed like the right thing to do. And I am SO glad that I did because these came out incredible. white_chocolate_macadamia_bars

These bars would work beautifully for bake sales, lunch boxes, parties, etc. They’re such a pleasant change to chocolate-laden desserts, and their bright flavors make them perfect for spring.

Cook’s Note:

I used Ghirardelli white baking chips in this recipe.

This recipe calls for toasted, shredded coconut. To toast the coconut heat a large skillet over medium heat. Add the coconut and stir frequently, until the coconut is mostly all golden brown, about 3-6 minutes.

Macadamia nuts are pretty pricy. When they go on sale I tend to stock up. They only keep for about 6 months in the pantry, so to ensure their longevity I freeze them in freezer-safe storage bars as they’ll keep for up to 2 years this way…but I ensure you you’ll use them before then–especially if you add these bars to your repertoire.

Toasted Coconut White Chocolate Macadamia Nut Bars
Recipe type: Dessert

Toasted Coconut White Chocolate Macadamia Nut Bars
  • 1 cup macadamia nuts, roughly chopped
  • 1 ½ Cups sweetened shredded coconut, toasted
  • 1 cup white chocolate chips
  • ⅓ cup macadamia nuts, roughly chopped
  • 1½ Cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • 1 ½ Cups packed light brown sugar
  • 12 Tablespoons butter, melted and cooled
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup white chocolate chips
  1. Move the oven rack to the middle position and preheat to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about an overhang on all sides. Spray with nonstick cooking spray and set aside.
  2. Into a medium bowl, sift together the flour, baking powder, and salt. Set aside. In a large bowl add the brown sugar and butter, whisk until combined. Add the eggs and vanilla and whisk until combined. Using a wooden spoon, add in the flour mixture and mix until combined. Fold in 1 cup white chocolate chips, 1 cup macadamia nuts, and the toasted coconut until evenly distributed.
  3. Pour the batter into the prepared pan and smooth into an even layer. Bake 25-30 minutes, or until a toothpick comes out clean.
  1. As soon as the bars come out of the oven, sprinkle 1 cup white chocolate chips over the top. Let them sit for 5 minutes, then smooth in an even layer to cover the tops of the bars. Press ⅓ cup chopped macadamia nuts over the top of the bars.
To Finish
  1. Chill the bars in the refrigerator for at least 1 hour. Use the foil overhang to lift the bars from the pan. Cut into 24 squares and serve. Bars can be stored in an air-tight container for up to 5 days.


I’m linking this post up at:

Menu Plan Monday , Skip to My Lou, Show & Tell, Lil’ Luna, Live, Laugh, Rowe, Somewhat Simple, Tidy Mom, The Best Blog Recipes, WhipperBerry, Tatertots and Jell-O, Lolly Jane, I Heart Naptime, The 36th Avenue, Today’s Creative Blog


  1. Melissa Marinho says

    Mmmmm, my tummy rumbled when I clicked on this. I definitely cannot say I’m not craving these now. Must.Make.Immediately. :) This does look very decadent. I LOVE all 3 of the main ingredients. My mother is MORE obsessed with Macadamia Nuts than me, so these will be a GREAT surprise to make for her. Thanks so much for the post and pics!!

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