Chocolate Chip Macaroon Blondies

We'll be briefly seeing our daughter at college this weekend and I want to bring her a homemade treat.  Her town is small enough that there is no Starbucks, so an amazing local bakery/coffee shop has been able to thrive there.  They make a to-die-for macaroon the size of a golf ball that is dipped in dark chocolate.  It costs a small fortune, and after you eat one you don't need to eat for the rest of the day.  She and I are both hooked on them, so I know she'll love these blondies.  

Chocolate Chip Macaroon Blondies
oven to 350

10 Tbsp unsalted butter, softened
1 cup packed brown sugar (I used dark brown, you can use any kind)
2 large eggs
1 tsp vanilla extract

1 tsp almond extract
1 cup all-purpose flour

2/3 cups coconut flour
1 tsp baking powder
1/2 tsp salt
generous 1/2 cup chocolate chips (I used dark, use any kind you want, including white!)
generous 1/2 cup sweetened coconut flakes

• Line your 8x8 or 9x9 pan with foil to make it easy to remove and cut your blondies.  
• Measure out the flour, baking powder and salt in a small bowl.  Mix to combine.  
• Cream the butter and sugar till fluffy, then add the eggs and extracts and mix well.  
• Add the flour mixture, coconut and chocolate.  Mix until just well combined.  
• Spread evenly in your pan and bake for about 30-35 minutes (check at 30) until a toothpick inserted near the center comes out moist with a few crumbs and the blondies are looking light golden.  
• Cool before cutting.

Notes: You can find coconut flour in specialty stores, online, and often in the large supermarket chains.