Coconut Macadamia Nut Blondies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped macadamia nuts

Instructions

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the flour mixture until just combined, being careful not to overmix.
6. Stir in shredded coconut and chopped macadamia nuts.
7. Press batter into prepared baking pan.
8. Bake for 25-30 minutes or until edges are lightly golden brown.
9. Let cool completely in pan before cutting into bars.

Notes

• To toast macadamia nuts, preheat oven to 350°F (180°C). Spread nuts on a baking sheet and bake for 5-7 minutes or until fragrant and lightly browned. Let cool completely before chopping.
• If using sweetened shredded coconut, reduce granulated sugar in recipe by 1 tablespoon.
• These blondies are best served fresh but can be stored in an airtight container at room temperature for up to 3 days.