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1
Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches.
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2
Butter the corners and sides of a 9-by-13-inch baking pan.
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3
Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
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4
Whisk the flour with the baking powder and salt in a medium bowl.
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5
Whisk the eggs, sugars and vanilla until smooth in a large bowl.
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6
Using a rubber spatula, stir in the melted butter.
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7
Stir the flour mixture into the butter mixture until just combined.
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8
Stir in the white chocolate chips and nuts.
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9
Spread the batter in the prepared pan using a large spoon.
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10
Sprinkle the coconut over the top and press it in lightly.
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11
Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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12
Cool completely on a rack, about 1 hour.
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13
When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan.
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14
Flip and set on the counter.
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15
Gently pull the pan from the foil and the foil from the pan to remove.
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16
Gently peel the foil off the blondies.
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17
Place another lightweight cutting board on top, and flip the blondie right-side-up.
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18
Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.
