Macadamia Nut And White Chocolate Blondie Bars

Macadamia Nut And White Chocolate Blondie Bars

New year, new color! Instead of brownies, let’s bake up some blondies today. I am one lucky gal, I must say. I received the Beekman Heirloom Dessert Cookbook for Christmas and could hardly wait to dig into it and get it allllll covered in flour and sugar and vanilla. The first recipe I took a shot at is the “Blondies With White Chocolate and Macadamias”. I modified the recipe ever so slightly, topping the bars with some flaked coconut. The result- an exquisitely warm aroma filling my entire apartment. Mmmm mmmm mmm.


These bars boast a large a mount of toasted, salted macadamia nuts as well as some rich white chocolate chips for a sweet&salty contrast. The sugar component is solely brown sugar, for superior warmth. Finally, I topped them with some flaked coconut which browned nicely for a caramelized addition to the bar.

Makes one 9×13 inch pan of bars- you can cut them as large or as small as you’d like!

The Ingredients:

1 cup (2 sticks) butter, softened

1&1/2 cups brown sugar

2 teaspoons vanilla bean paste (or vanilla extract)

2 eggs, at room temperature

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup chopped macadamia nuts, toasted and salted

1 cup white chocolate chips

1/3 cup sweetened, flaked coconut for topping

blondiebars1The Method:

  • Preheat oven to 350 degrees and prepare 9×13 inch baking dish with parchment paper and spray sides with cooking spray
  • In a standing mixer fitted with the paddle attachment, blend softened butter and brown sugar together
  • Stir in vanilla
  • Blend in eggs, one at a time
  • In a separate bowl, whisk together flour, baking soda, and salt
  • Slowly add flour mixture to butter mixture until completely combined
  • Fold in white chocolate chips and macadamia nuts
  • Pour batter into prepared dish, using spatula to make the top smooth
  • Sprinkle coconut on top until evenly covered
  • Bake bars for about 35 minutes, or until a toothpick placed in the center comes out clean (if coconut is getting too toasted before bars are done, you can place a piece of aluminum foil on top of them)
  • Remove from oven and allow to cool for 20 minutes before slicing

blondiebars6blondiebars8These will not disappoint! Thank you Beekman for the original recipe!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)