1 egg
3/4 cup plus 2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted and cooled
1 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup coarsely chopped pecans, toasted
2/3 cup flaked coconut
4 (1 ounce) squares white baking chocolate,
    coarsely chopped

In a mixing bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla extract; mix well.

Combine flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. Spread into a greased 8-inch square baking pan. Bake at 325 degrees F for 30 to 40 minutes or until a wooden pick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.

Yields 16 blondies.