Coconut, Walnut, and White Chocolate Blondies

"Life is uncertain, so always eat your dessert first."

Now, don't get me wrong, I love brownies as much as the next person.  But sometimes you want a change.  Enter blondies: soft, chewy, a little less rich but completely satisfying nonetheless.  These particular blondies are chock full of toasted walnuts, unsweetened coconut, and melty white chocolate.

1 cup walnuts
1.5 cups unsweetened, grated coconut
12 tablespoons unsalted butter (6 ounces)
1.5 cups unbleached all-purpose flour (7.5 ounces)
1 teaspoon baking powder
1/2 teaspoon table salt
1.5 cups dark brown sugar (10.5 ounces)
2 extra large eggs
4 teaspoons vanilla extract
6 ounces white chocolate

Spread halved walnuts on a baking sheet lined with parchment paper.  Bake at 350 degrees for 10-15 minutes; keep a close eye on them because walnuts can burn easily.  I don't buy pre-chopped nuts because they quickly lose their flavor and become rancid.  Transfer walnuts to a cutting board.

On the same baking sheet, spread coconut in a thin, even layer.  Toast for 5-7 minutes, stirring twice while baking.  Again, watch closely for signs of burning.  This is not sweetened, shredded coconut, it's unsweetened, grated coconut, often sold frozen.  Look for it in Asian supermarkets or health food stores and defrost in the microwave.  Smells..sooo goood......

Heat butter in the microwave until just melted.  Set aside to cool.

Whisk together flour, baking powder, and salt to combine, aerate, and break up clumps.  Thorough whisking will create a light texture in the finished product.

To the cooled butter, add brown sugar and whisk to combine.

Lightly beat eggs and add with vanilla to the butter mixture.  Whisk to combine.

Gently fold the flour mixture into the egg mixture until just combined; overmixing will develop the gluten, resulting in tough blondies with a poor texture.

Chop the chocolate into large chunks.

Chop the walnuts as well, and add nuts and chocolate to the batter.

Finally, gently fold the toasted coconut into the batter.

Line a 13x9-inch baking dish with parchment paper lightly sprayed with Pam.  Spread the batter in an even layer and bake at 350 degrees for 22-25 minutes.

The tops should be shiny and cracked, just like brownies, and the inside should be wonderfully soft.  Mmmm.