Rum Coconut Blondies

Yesterday was the day.  I had such an overwhelming craving for something sweet that everything I saw looked wonderful unless it was a salad or a vegetable.  When I spied a recipe for rum and coconut blondies with white chocolate chips and macadamia nuts, I knew it was time to bake.

The recipe looked simple enough.  So into the didn't take long before I was popping a pan of blondies into the oven.  Are there more calories if one eats them warm?  I hope I could hardly wait for them to come out of the oven.

Yes, I was going to have to let them, I was patiently waiting for them to cool, I looked at the blondies and my mind immediately flashed on the amount of butter written in the recipe....6 Tablespoons...and the amount of butter that I had browned...6 ounces....yep, there is a difference.  So, we have blondies with quite a bit more butter than needed.  And the moral of the story is:  slow down, read and reread....

That "little" error didn't stop my sampling...and sampling again!

Rum Coconut Blondies

Yield:  16 squares (2-inch X 2-inch)

3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup macadamia nuts, toasted and chopped
6 Tbsp unsalted butter, browned and cooled slightly
3/4 cup light brown sugar, packed
1 large egg, at room temperature
1 tsp vanilla
2 Tbsp spiced rum OR tsp rum extract
1/2 cup white chocolate chips
1/4 cup unsweetened coconut

Preheat Oven:  350° F.

Line an 8-inch X 8-inch baking dish with parchment paper allowing it to extend above the top edge of the side.  Take another sheet of parchment and line the pan in the opposite direction.  Allow these ends to also extend up the sides.  Cut any overhang even with the top of the baking dish.  Spray the parchment with cooking spray.  Set aside.

In a small pan, brown the butter over medium heat, stirring occasionally.  Cook the butter until it begins to turn an amber color and has a nutty aroma.  Pour the butter into a large mixing bowl and set aside.

Spread the macadamia nuts on a parchment-lined baking sheet.  Bake at 350° F. for 10 minutes. Transfer the nuts to a cutting board and coarsely chop.  Set aside.

In a small bowl, whisk the flour, baking soda and salt.  Set aside.

In the mixing bowl with the brown butter, add the brown sugar.  Mix on low until well blended.  Add the egg and mix until the mixture lightens in color and is smooth.  Mix in the rum and vanilla.  Mix until incorporated.  Scrape down the sides of the bowl and slowly add in the flour mixture.

Using a rubber spatula, fold in the white chocolate chips, coconut, and the chopped macadamia nuts. The batter will be thick.  Spread the batter into the prepared pan.  Smooth the top.

Bake the blondies for 22-24 minutes.  They will be shiny, light golden brown, and the top will begin to crack.  Do not over-bake.  Blondies are chewy on the inside.  A tester may not come out clean. Cool completely in the pan.

When cool, use the ends of the parchment to lift the blondies out of the pan.  Transfer them to a cutting board and cut into bite-size squares (2-inch X 2-inch).


I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.


  1. I definitely understand the sweet craving. Nothing else will do, as hard as I try. I love blondies. One cannot have too much butter, can we?

  2. What's a little bit more butter when you add rum? They look lovely and I totally understand the cravings that come along from time to time...

    Hope you have a glorious weekend.

  3. It's fun to swerve once in a while:) Worth it.

  4. Kate, Looks and sounds good to me! Can there ever be too much butter in a recipe?! Take Care, Big Daddy Dave

  5. What a delicious combination of flavors - and definitely worthy of a splurge (and a little extra butter never hurts)! :)

  6. Your Rum Coconut Blondies look awesome, thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen


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