Tropical Blondies

Blondies are the easiest cookie bars to make! It is
literally very few ingredients, put together, and you can add in whatever
fixins that you want to, to customize it for your taste! I love how dense they
are, and how chewy they get with the brown sugar. They are great for people who
do not like chocolate as well, aka brownies. Although I am not sure how a person
cannot love chocolate!!!

April is the first month the sun really shines, it feels
nice and warm during the day, and the weather is just perfect! And I start
thinking about tropical flavors, beaches, sun and the sea! Tropical flavors are
my favorite flavors to work with, especially since I grew up with them. All of
the pineapples, guavas, coconut, orange, jackfruit and more! With us in the
month of April and Easter coming this week, I wanted to make tropical blondies
with pineapple, coconut and macadamia nuts in the blondies, and garnished with
pineapple and coconut on the top! The coconut on the top gets a bit toasty
while baking, and gives it a nice texture! I garnished these blondies with
white chocolate shavings on the top, and mini eggs for the kids! They simply
loved the blondies and it was a good afterschool snack as well!

You can substitute the pineapple, coconut and macadamia nut
with equal amounts of other fixins, be it some other nuts and chocolate chips,
or butterscotch chips, or even chocolate chips and sprinkles to make it fun!
Try different combinations! They are so easy to make! My kids helped me make it
twice after and they did great!

We have plans to go to Mendocino for a couple of days and I
am really looking forward to that, to beaches on one side, and redwood forests
on the other side. We really need a break from our busy lives, and it will be a
good to just get away and take in a deep breath.

Hope you have a wonderful Easter and enjoy the weekend!



Tropical Blondies



  • Makes in an 8 inch pan
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 cup brown sugar
  • 1 stick(8 tbsp) unsalted butter, melted and cooled
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup diced dried pineapple
  • ½ cup sweetened shredded coconut
  • ½ cup coarsely chopped macadamia nuts


  • 1/3 cup diced dried pineapple
  • 1/4 cup shredded sweetened coconut
  • Shredded White chocolate(let it be warm ever so slightly, to get wonderful curls with the vegetable peeler)
  • Mini eggs for decoration


  1. Preheat the oven to 350 degrees.
  2. Grease with a baking spray, an 8×8 pan. Add in a parchment paper with an overhang, so that you can lift the blondies off when they are ready. Spray on the parchment paper again.
  3. In a medium bowl, whisk together the flour, baking powder, salt. In another medium bowl, add in the melted butter and brown sugar and mix well with a whisk. Add in the eggs and vanilla extract and mix well to combine. Now add in the flour and fold in, until well incorporated. Add in the pineapple, coconut, macadamia nuts and mix well. Pour it into the baking pan. Garnish with the pineapple and the coconut.
  4. Put it into the oven for about 25 minutes, until light brown in color and a tooth pick comes out clean from the center of the blondies. Remove it from the oven. Let it cool completely.
  5. Cut it into equal pieces. Garnish with shaved white chocolate. Make sure that the white chocolate is slightly warmed in your hand, so that it shaves off easily. Decorate with the eggs!


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