Frying Pan Coconut Blondie with Sea Salt Honeycomb

Ingredients

• 200 grams white chocolate, chopped
• ½ cup (70g) macadamia halves
• 125 grams butter, chopped
• ¾ cup (180ml) canned coconut cream
• ½ cup (110g) caster sugar
• ½ cup (110g) firmly packed brown sugar
• 1 egg, beaten lightly
• 1 cup (150g) plain flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 cup (80g) desiccated coconut
• 1½ cups (375ml) thick cream, whisked lightly (see tips)
• Sea salt honeycomb
• 1 cup (220g) caster sugar
• ¼ cup (60ml) pure maple syrup
• ¼ cup (60ml) water
• 2 teaspoons bicarbonate of soda
• 1 teaspoon sea salt flakes