Preheat oven to 350 degrees. Spray an 8” or 9” square baking dish with nonstick cooking spray and set aside.

Spread all of the coconut on a large baking sheet and slide into the preheated oven for 5-7 minutes or until golden brown, stirring once while baking. Remove from oven and set aside to cool.

With an electric mixer, beat butter and sugar until fluffy; about 2 minutes. Beat in egg and vanilla until well combined.

In a separate medium-sized mixing bowl, whisk together flour, baking powder and salt. Stir into the butter/sugar mixture just until combined.

Fold in 1/2 cup of cooled toasted coconut and 1/2 cup of white chocolate chips.

Spoon batter into the prepared pan, using your hands or a silicone spatula to spread evenly. Bake at 350 degrees for 20-25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Sprinkle about 1 cup of white chocolate chips on top of the blondies and place the an back into the oven for 1-2 minutes.

Using an offset spatula or a butter knife, spread melted white chocolate evenly over the blondies. Immediately sprinkle with remaining toasted coconut, pressing lightly so coconut will stick.

Cool completely in the pan on a wire rack.