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.

Toasted Coconut Chocolate Macadamia Blondies | Tutti DolciThe 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.

Toasted Coconut Chocolate Macadamia Blondies | Tutti DolciToasted Coconut Chocolate Macadamia Blondies | Tutti Dolci


Toasted Coconut Chocolate Macadamia Blondies

  • Yield: 18 bars 1x



  • 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


  1. 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.
  2. 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


  1. I can totally see why you’d want to hide these away Laura. My problem is I have super sleuths who can detect sweets a mile away and hone in on exactly where they are. It’s quite a lost cause here. 🙂 Maybe I could borrow a hiding place or two of yours, of course then you’d know about them ………. and I haven’t quite determined if you’d be trustworthy when it comes to really good sweets ……..

  2. I’m a blondie fiend. I once told my husband that nobody ever serves the end pieces and they need to be cut off and discarded just so I could eat them! Now I won’t make them unless I have someone to share with. I’d definitely take the end pieces of these to the room under the stairs. 🙂

  3. Wow, just gorgeous, Laura! Chocolate covered macadamia nuts…love. Is there a good place or source you can recommend to find the chocolate covered macadamias?

    1. Hi Cristina, I just used Mauna Loa brand. You can find them almost anywhere, including Costco. Hope that helps!

  4. Your blondie evaluation standard sheet is similar to mind—slight crusty top and then that soft yummy center. I will say when I get chocolate covered macadamia nuts I am a hoarder. I squirrel them away and try to limit myself to one a day—‘try’ being the operative word here. I am afraid if I put them in blondies I would then eat the whole pan of blondies and quickly too. You wouldn’t want them to get stale.

  5. What! You’re not sharing?! 😀 These blondies must be SUPER good one then!!! I love blondies and the fact that you used coconut (yum) and chocolate covered macadamia nuts (drool), these are winners! I exercise hard so that I can eat these!! I’m going to bike over to your house (a little too far?) to pick them up! =P But seriously, recipe is a keeper!

  6. Those orbs of chocolate covered macadamia nuts embedded in the Blondies are just irresistible! No wonder you don’t want to share these gems!

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