The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These White Chocolate Blondies with Macadamia Nuts and Coconut are perfect for potlucks and parties, get-togethers, and bake sales. They’re bakery-quality, and people go nuts over them!
This recipe makes for 24 servings and costs about $13.14 to make. That is only $0.55 per serving!
White Chocolate Blondies
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 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, I wanted something more when I had a craving for them. 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.
What is the difference between a brownie and a blondie?
Brownies are chocolate and blondies are more like chocolate chip cookies. Blondies have a rich vanilla flavor and you can make them so they are soft and chewy or more hard and crispy.
Are Blondies supposed to be gooey?
Blondies are more soft and chewy than they are gooey. You don’t want to overbake them because they continue to cook while still inside the pan outside the oven.
It’s best to take them out of the oven when the edges are golden, and the center looks a little under-done. Doing so will ensure soft, chewy, and every so slightly gooey white chocolate chip blondies.
Why are my blondies cakey?
Usually, this happens when there isn’t enough brown sugar and too much egg. Follow my recipe below, and the white chocolate blondies will not be cakey but perfectly soft and chewy.
I accomplish this by using dark brown sugar and only 1 egg plus an egg yolk. Using an egg yolk instead of an entire second egg gives a richer flavor to the blondies without making them cakey.
Why do you toast coconut?
Toasting coconut adds flavor and depth to these bars. It is the same idea as toasting nuts. If you are not sure How to Toast Coconut, I’ve got you covered!
Why are macadamia nuts so expensive?
Macadamia nuts are tree nuts, and like other tree nuts, they are expensive due to their supply. When they go on sale, I tend to stock up.
They only keep for about 6 months in the pantry. To ensure their longevity, I freeze them in freezer-safe storage bags as they’ll keep for up to 2 years. I ensure you’ll use them before then–especially if you add this white chocolate blondie recipe to your repertoire!
How to make White Chocolate Blondies with Macadamia Nuts and Coconut:
STEP ONE: First, preheat the oven to 350 degrees. Then, line a baking dish with foil before spraying it with nonstick cooking spray.
STEP TWO: Next, brown the butter. After browning the butter, make the batter.
STEP THREE: Spread the batter in the prepared pan. Bake for 30-35 minutes. Let the bars cool for up to 90 minutes.
STEP FOUR: Melt the chocolate in a microwave-safe bowl. Then spread the chocolate over the bars and top with toasted macadamia nuts and coconut.
STEP FIVE: Finally, chill the bars in the fridge for one hour before slicing to serve.
Cook’s Tools – White Chocolate Blondies:
- 9×13-inch pan – I like this one because it has a handy lid for both storing and transporting food.
- 10-inch skillet – this one is my favorite because it’s just as good as cast iron, and it has the added benefit of being non-stick!
- Bosch mixer or handheld mixer – while the Bosch mixer is a real workhorse and a superior appliance, you will do just fine with a handheld mixer for this white chocolate blondies recipe.
- Rubber scraper – I love this set of 3 rubber scrapers of various sizes. The smallest one is my favorite for getting food out of the bottom of jars!
- Fine mesh strainer – I love this set because it has different size strainers. They’re perfect for straining food and sifting dry ingredients.
- Microwave-safe bowl – I love this set of 3 mixing bowls. I rarely need anything bigger or smaller than the bowls in this set. Plus, they’re a great price and kitchen basics that anyone should have.
How much will this White Chocolate Blondie recipe cost to make:
RECIPE COST: $13.14
PER SERVING COST: $0.55
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 16 Tablespoons unsalted butter – $1.60
- ½ cup granulated sugar – $0.12
- ¾ cups dark brown sugar – $0.33
- 1 teaspoon salt – $0.01
- 2 teaspoons vanilla extract – $1.36
- 1 large egg + 1 egg yolk – $0.15
- 1 ¾ cups unbleached all-purpose flour – $0.34
- ½ teaspoon baking soda – $0.01
- 3 cups white chocolate chips – $4.47
- 1 cup + 2 Tablespoons sweetened coconut flakes – $0.88
- 1 cup + 2 Tablespoons macadamia nuts – $3.87
How long are they good for:
SERVE AND STORE: It’s best to store these in an air-tight container at room temperature when they’re not being served. Stored this way, they’ll keep for 3-4 days.
FREEZE: To freeze, wrap each bar in two layers of plastic wrap. Then, store the bars in a freezer-safe Ziploc bag for about 2 months. Thaw individual bars at room temperature for 1-2 hours.
More Coconut Desserts Recipes:
- Best Ever Coconut Cream Cake
- Coconut Cupcakes
- Chocolate Chip Coconut Pound Cake
- Coconut Cream Pie Cheesecake Dip
- Pina Colada Cupcakes
- Homemade Macaroons
- Carrot Cake Whoopie Pies
- Samoa Dessert Lasagna
- Virgin Pina Colada
- Frog Eye Salad
White Chocolate Blondies with Macadamia Nuts and Coconut
- 14 Tablespoons unsalted butter divided
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- 1 cup white chocolate chips or chunks
- 1 cup chopped and toasted macadamia nuts
- 1 cup sweetened coconut flakes toasted
- 2 cups white chocolate chips
- 2 Tablespoons butter
- 2 Tablespoons chopped and toasted macadamia nuts
- 2 Tablespoons sweetened coconut flakes toasted
PREHEAT OVEN & PREP PAN:
- Move oven rack to middle position and preheat to 350 ° F.
- Line a 9×13-inch baking pan with foil. Lightly spray the foil with nonstick cooking spray; set aside.
BROWN THE BUTTER:
- In a 10-inch skillet over medium-high heat, add 10 tablespoons of butter and heat until melted, and the butter turns dark golden brown while swirling the pan often. Take the pan off the heat and swirl in the remaining 4 tablespoons of butter.
MAKE THE BATTER:
- In the bowl of a stand mixer fitted with the whisk attachment, add the butter, sugars, salt, and vanilla and mix until combined.
- Add the egg and yolk and mix for 30 seconds, and then let the mixture rest for 3 minutes.
- Repeat the mixing and resting process 2 more times; the mixture will be thick, smooth, and shiny.
- Sift in the flour and baking soda and fold in using a rubber scraper until just combined. Fold in the white chocolate chips, macadamia nuts, and coconut until evenly distributed.
- Spread the batter in the prepared pan.
BAKE AND COOL:
- Bake for 30-35 minutes, or until the middle of the bars are puffy and the edges are golden brown. They will be on the gooey side, and when a toothpick is inserted, it will NOT come out clean. This is ok, and how it should be!
- Transfer the pan to a wire rack and cool completely for about 60-90 minutes.
MELT CHOCOLATE AND TOP:
- Place white chocolate chips and butter in a microwave-safe bowl.
- Heat in the microwave for 1 minute on 50% power. Stir and heat again for 30 seconds at 50% power. Stir. Repeat the process until the white chocolate is melted completely.
- Spread the chocolate evenly over the cooled bars. Top with toasted macadamia nuts and coconut.
CHILL, SLICE, AND SERVE:
- Transfer the bars to chill the refrigerator for 1 hour.
- Remove the bars from the pan using the foil overhang.
- Slice into 24 bars and serve!
- This recipe calls for toasted, shredded coconut. To toast the coconut, heat a large skillet over medium heat. Add the coconut and frequently stirring until the coconut is mostly all golden brown, about 3-6 minutes.
- You can use this same process to toast the macadamia nuts.
- When I make these for bake sales, I slice them into 12 bars to be a little larger.
- This recipe is best with high-quality white chocolate like Ghirardelli white baking chips.
This post first appeared on FFF on March 20, 2014. I have since updated the post and pictures.