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?
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.
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.
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.
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