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White Chocolate Coconut Blondies

Would you believe it if I said I’ve never made Blondies before? I’ve never eaten one either. I know – how horrible. That’s what you’re thinking isn’t it? Because that’s what I’m thinking now that I’ve eaten one. Or a few. Or maybe one more than what a “few” means.

So when I saw this recipe on my friend Jane’s site (If you like meal planning, head on over there sometime because Sunday nights she posts her weekly menu. Every single week. So fun!), I thought that I better make them.

You know what was one of the most fun things about today though? I got to use my new camera to take pictures of this new (to me) recipe. And my very favorite 2 year old is finally interested in helping me out in the kitchen. I’ve enjoyed these fun times with Logan for several years that now I can share with Madeline too.

I think she just does it because she’s finally realized that I let her lick the bowls, spoons, and whatever else she can get her tongue on. She’s a smart one. Picked up on that little tidbit from her brother, I think.

I have now been initiated into Blondie-hood, or the Order of Blondies, or whatever you call it. I like them very much (I’ve already eaten 4) and I’m sorry it took me so long to make them. I decided to add lemon zest and toasted coconut to the bars for a little extra something.

White Chocolate Coconut Blondies
adapted from Chunky Blonde Blondies

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/2 of a vanilla bean
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate, chopped into chunks
  • 3/4 cup toasted coconut
  • 3/4 cup macadamia nuts, chopped, divided
  • zest of 1 lemon

Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla bean*; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chocolate, coconut, 1/2 cup nuts, and lemon zest..

Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. (Note: spraying a spatula with spray oil helps when you’re spreading the batter) Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.

*Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans.

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