Preheat the oven to 350º and generously butter an 8 inch square pan. I like to also line it with parchment paper and butter that as well, but it's up to you. I don't like to take any chances.

In a medium mixing bowl, combine the melted butter and brown sugar. No need for a mixer - just use a wooden spoon or a spatula.

Next, beat in the egg and vanilla.

Then, mix in the lime zest, coconut and macadamias.

In a smaller bowl, whisk together the flour, baking powder, salt and ground ginger.

Fold the dry ingredients into the butter mixture - you will have a pretty stiff dough.

Scrape all of the dough into the prepared pan, and with dampened hands, pat it out evenly.

Bake in the preheated oven for about 30 minutes - a toothpick inserted near the center should be entirely free of batter or crumbs, and the top will be very nicely browned.

Cool for 10 minutes or so, and remove from the pan, preferably in a big, single piece [this is where the parchment comes in really handy]

Finish cooling completely.

Put the chopped chocolate and the half and half in a small bowl, and heat on low in the microwave for a minute or so. Stir until the chocolate is completely melted and smooth - return to the microwave for a few seconds if you need to. Cool for about 10 minutes.

Stir the chocolate mixture again, and spread evenly over the top of the blondies.

Then, sprinkle on the coconut, nuts, lime zest and salt - any or all of them.

Cut into 9 squares - wrap leftovers tightly. They will keep at room temperature for about a week.