Preheat oven to 160℃ and butter and line a 16cm square tin generously. (If it has a removable base, all the better!)
Melt butter and cook on a medium high heat stirring constantly until it bubbles and browns without burning. Remove from heat. Let cool slightly. (See video)
Place sugars, salt, vanilla and maple syrup into TM bowl and add cooled brown butter.
Mix 6 sec/speed 6.
Add eggs and blend 6 sec/speed 6.
Add flour and baking powder and combine 12 sec/Interval.
Stir in coconut and chocolate. Spread into prepared tin and level.
Bake 20-25 minutes or until just set in the middle. Leave in oven to cool for around 10 minutes before transferring to a cooling rack. Cut into 16 pieces and arrange on a serving platter.
Meanwhile make the meringue by place egg whites and cream of tartar into a clean, dry Thermomix bowl. Whip 4 min/60°C/Butterfly/speed 3?MC off.
Add sugar 1 tsp at a time, through the hole in the lid, 4 min/60°C/Butterfly/MC off until glossy. Scrape down sides of bowl if needed.
Whip a further *6 min/Butterfly/speed 3/MC off. Cool meringue before transferring to a piping bag and piping a decent amount onto each blondie. Using a kitchen torch, toast each meringue evenly, garnish with edible flowers if using. Keep at room temperature rather than in the fridge.