1. Preheat oven to 350°F (180°C). Lightly spray Medium Sheet Pan with nonstick cooking spray; set aside. In Classic Batter Bowl, combine flour, baking powder and baking soda; mix well. In Stainless (4-qt./4-L) Mixing Bowl, beat brown sugar and butter on medium-high speed of electric hand mixer until creamy. Add eggs one at a time, beating 1 minute after each addition. Add vanilla; beat until light and fluffy. Gradually add flour mixture; beat on low speed just until incorporated. Stir in 1/2 cup (125 mL) each of the macadamia nuts and coconut.
2. Spread batter into prepared pan. Sprinkle top with remaining 1/2 cup (125 mL) each macadamia nuts and coconut. Bake 24-26 minutes or until center is firm. Remove pan from oven to Stackable Cooling Rack; cool completely. Cut into bars.

Yield: 24 blondies

Nutrients per serving: (1 blondie): Calories 180, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 30 mg, Carbohydrate 24 g, Protein 2 g, Sodium 105 mg, Fiber 1 g

U.S. Diabetic exchanges per serving: 1 1/2 starch, 1 1/2 fat (1 1/2 carb)

Cook's Tips: The ingredients that flavor these blondies have interesting origins. Coconut was first found in Malaysia. Macadamia nuts are native to Australia and were introduced into Hawaii in 1881. Our vanilla comes from the Bourbon Isles, which were ruled by a French family of the same name.

Other nuts such as pecans or walnuts can be substituted for the macadamia nuts, if desired.

Drizzle melted chocolate or caramel over cooled blondies for an extra sweet treat. You can also sprinkle with chopped toffee candies before baking.