Brownies & Bars, Dessert

White Chocolate Macadamia Nut Blondies with Cinnamon Chips & Coconut

Is the name too long?  I just wanted to name everything in these yummy bars.  I was so excited when I saw cinnamon chips at my local store.  In the past I have ordered them online.  So, here is my blondie recipe using lots of my loves…white chocolate, macadamia nuts, cinnamon chips, and coconut. Too much?  No, when you taste them I think you will agree, just right!

White Chocolate Macadamia Nut Blondies

1/2 cup butter
1½ cups white chocolate chips or pieces, divided
1¹⁄3 cup flour
3/4 tsp baking powder
1/4 tsp salt
1 cup macadamia nuts, roughly chopped
1/2 cup cinnamon chips
1/2 cup coconut
1/2 cup sugar
2 large eggs, beaten
1 tsp vanilla

Preheat oven to 350°.  Foil line a 9×13 pan, and spray with non-stick spray.

Place butter and 1 cup of white chocolate in a large saucepan.  Place saucepan over very low heat and stir mixture frequently. Remove from heat just as butter and white chocolate are almost melted, set aside for five minutes to cool.

In a medium bowl, stir together flour, baking powder, salt, macadamia nuts, remaining 1/2 cup white chocolate, cinnamon chips, and coconut.

Add sugar to melted white chocolate mixture and stir to combine.  Add beaten eggs and vanilla to saucepan and stir until well combined.  Add flour mixture to white chocolate mixture.  Stir until just combined.

Transfer mixture to prepared pan and spread evenly with a spatula or sprayed fingers.

Bake for about 25 to 30 minutes, it will be golden brown, and toothpick will come out clean when inserted in center.  Do not over bake.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

1 thought on “White Chocolate Macadamia Nut Blondies with Cinnamon Chips & Coconut”

  1. Your daughter told me to check this blog out so that I can, “bake my little heart out”. well I can’t wait to start with the, White Chocolate Macadamia Nut Blondies with Cinnamon Chips & Coconut!!!!- James Wulfenstein

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