Why hello!!???!!??? Hopefully there are still some of you out there that haven’t deleted me from your google reader I truthfully haven’t cooked/baked anything blog worthy in MONTHS, so it feels good to be posting again. I’ve been trying to eat a bit healthier so the baking just hasn’t happened, and my meals are so on the fly and squeezed in that they are delicious and healthy, but not spectacular. Arizona is amazing, however. I am SO happy that we moved out here, and I finally feel adjusted and at home… until the 115 degree days this summer. Oh well, no snow at least! Anyway… I made these blondies to donate for Tina’s blogger bake sale, which I figured was the perfect reason so get the recipe up on the site! I made these all last summer for the farmers market and they are absolutely delicious!!! I describe them as rum spiked blondies packed with white chocolate, macadamia nuts, and toasted coconut.
I started, as always, with getting my ingredients out and measuring them for easy mixing and preheating the oven to 350*.
To toast the coconut, spread it in an even layer on a sheet pan (or the 9X13 you are baking these bars in to keep the dirty dishes down). Then, put the pan in your preheated oven.
I usually set my timer for three minutes, stir, three more minutes, stir, etc. until the coconut gets golden/light brown. The toasting happens fast, so short intervals in the oven are key! When it starts to look toasty, set it for 1-2 minutes so that you don’t burn!
While the coconut is toasting, cut up the butter and place it in a microwave safe dish.
Microwave on high for a minute, stir, and then microwave more until the butter is melted.
Add the brown sugar and carefully whisk until smooth. This can take a while to combine, so be patient!
Add in the eggs, and whisk until combined.
Next, add the vanilla and rum and whisk until combined. I always use dark rum because I think it really brings out the rum taste in the blondies.
Add in the dry ingredients – flour, salt, baking powder and whisk until just combined.
Then add in the white chocolate chips, toasted coconut, and coarsely chopped macadamia nuts. Fold in with a rubber spatula.
Spread batter into a buttered and parchment lined pan. (9 x 13)
Bake at 350* for about 35 minutes. I bake 20, turn my pan and bake 15 more.
And I was in such a hurry to send these to the winner that I never took a picture of them cut!!! Usually I let them cool completely, and then refrigerate for a few hours so that they slice perfectly. Here is an old pic from Christmas time when I made them for my blogger cookie exchange (on the right).
Make these now! They are SOOO good and perfect flavors for summertime.
Caribbean Crunch Blondies
2/3 cup shredded coconut
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup (2 sticks) butter, melted
2 cups light brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 Tbsp. dark rum
2/3 cup white chocolate chips
2/3 cup macadamia nuts, chopped
1. Preheat the oven to 350ºF. Butter a 9 x 13 pan. Line the pan with parchment paper, and butter the parchment.
2. Spread coconut evenly on a sheet pan and place in oven. Bake until toasted and light brown stirring every 3-5 minutes. Once it starts to brown, the coconut will finish quickly.
3. In a large bowl, combine flour, baking powder, and salt. Whisk together.
4. Combine butter and brown sugar in a stand mixer, or a large mixing bowl. Beat until well combined (or use a wire whisk and a lot of muscle). Add eggs and beat until well combined. Beat in vanilla and rum. Add flour mixture and mix until just combined. Fold in by hand, or gently in the mixer, the toasted coconut, white chocolate, and macadamia nuts.
5. Spread the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and cut into ~24 bars. If time permits, chill the blondies several hours in the refrigerator for a cleaner cut.
Thanks for sticking by!!! Hopefully I will be having some more blog worthy food happening in my kitchen soon.
Do you like coconut? I find that people either love it or hate it… obviously I love it!
Do you also go through periods where you find all of your cooking boring?