toasted coconut chocolate macadamia blondies
When it comes to blondies, I can hardly play favorites. Whether I’m in the mood for toffee or peanut butter, the blondie never fails. However, today’s blondie may force my hand because this is the blondie I don’t want to share – I’d rather stash the pan in the freezer and hope it stays unnoticed.
The texture of these blondies is spot-on: slightly crisp tops give way to buttery soft centers, though no butter is used in the recipe (coconut oil works nicely). Studded with chocolate covered macadamia nuts and finished with flaked coconut plus sea salt, it’s no wonder I’m not sharing.
- 3/4 cup coconut oil, melted
- 1 1/4 cups light brown sugar
- 1 large egg
- 1 egg yolk
- 1 Tbsp dark rum
- 1 1/2 tsp vanilla extract
- 1/4 cup unsweetened flaked coconut, toasted
- 1 1/4 cups flour
- 1/4 tsp salt
- 1 cup chocolate covered macadamia nuts, divided
- 2 Tbsp unsweetened flaked coconut
- flaky sea salt
- Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Beat melted coconut oil and brown sugar with a mixer on medium-high speed until smooth; beat in egg, egg yolk, rum, and vanilla. Pulse toasted coconut in a food processor until finely ground. Reduce mixer speed to low and add ground coconut, flour and salt, beating until just combined. Stir in 1/2 cup chopped chocolate covered macadamia nuts.
- Scrape batter into prepared baking dish; use a piece of waxed paper coated with nonstick spray to press batter into an even layer. Top with remaining 1/2 cup chocolate covered macadamia nuts (halved) and coconut. Bake for about 25 minutes, until set in the middle and pulling away from edges of the dish. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife and sprinkle with flaky sea salt.
- Calories: 225