White Chocolate Coconut Blondies

• 1/2 cups Unsalted Butter
• 3/4 cups Granulated Sugar
• 3/4 cups Brown Sugar
• 2 whole Eggs
• 1/2 whole Vanilla Bean
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup White Chocolate, Chopped Into Chunks
• 3/4 cups Toasted Coconut
• 3/4 cups Macadamia Nuts, Chopped, Divided
• 1 whole Lemon, Zested

1. Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla bean (see note below); mix well. Combine the flour, baking powder and salt; add to the creamed mixture and mix well. Stir in the white chips, coconut, 1/2 cup nuts, and lemon zest.
2. Spoon into a greased 9 x 13 baking pan; spread to evenly cover the bottom of the pan. (Spraying a spatula with spray oil helps when you're spreading the batter.) Sprinkle with the remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on a wire rack, then cut into bars. Makes about 2 dozen bars.
3. Note: 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.

butter, sugar, brown sugar, eggs, vanilla bean, allpurpose, baking powder, salt, white chocolate, coconut, lemon

Taken from tastykitchen.com/recipes/desserts/white-chocolate-coconut-blondies/ (may not work)