You know you’re getting old when you start adding nuts to your desserts for no good reason.
The other day I was all, “hmmm…these chocolate chip cookies could use some toasted pecans”.
That’s when I knew that I was a for real adult. Because no fake adult would ever even think such a thing.
Another thing real adults do is check the thermostat a lot and complain about the temperature of the house. I don’t know why, we just do. Honestly, I think I spend at least half my day adjusting the thermostat.
So. If you ever find yourself standing in front of the thermostat for the fiftieth time that day, and you have a chocolate chip pecan cookie in your hand, I would like to say CONGRATULATIONS, friend. Stock up on cardigans and settle in, because you have made it to the big leagues.
For some reason, macadamia nuts seem to be exempt from the old person rule. They’re kind of like the teenagers of nuts.
(Yes, that sentence totally just happened)
When I was in high school, they used to sell Otis Spunkmeyer cookies, and there would always be a huge line to buy the white chocolate macadamia ones. Also, just a hunch, but I am preeeeety sure that Otis Spunkmeyer cookies are always baking in Heaven.
Since macadamia nuts are popular all around, I thought these bars would come in handy. Old people and young people can enjoy them together. Hooray!!
- 1 1/3 cup flour
- 1 1/2 tsp baking soda
- 1 stick (8 TBS) salted butter, slightly softened
- 1 3/4 cup packed brown sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup toasted coconut
- 1 cup white chocolate chips
- 1 cup coarsely chopped macadamia nuts
- Preheat oven to 350. Line a 9x13 pan with foil and spray with nonstick spray. Set aside.
- In a small bowl, mix together the flour and baking soda and set aside.
- In the bowl of a mixer, cream together the butter, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing until combined. Turn the mixer speed to low and slowly add the flour mixture until blended. Fold in nuts, coconut, and white chocolate and spread evenly in prepared pan.
- Bake the bars for about 30 minutes, or until the edges are dark brown and puffy and the center is completely golden. They will look gooey and a cake tester will not come out clean -- this is normal.
- Remove from oven and let cool completely in pan. Cover pan and refrigerate until chilled and firm. Cut into bars and serve.
To toast coconut, place coconut in a cold pan on the stove. Turn heat to medium low, and stir until coconut turns golden brown. Remove from heat and let cool completely.
Recipe adapted from Rosie's Bakery Cookbook
Enjoy and have a fabulous Monday!!