These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.

　　

Ingredients

Makes 1 dozen

　　2/3 cup sweetened flaked coconut

　　2/3 cup semisweet chocolate chips

　　2/3 cup chopped walnuts (about 2 1/2 ounces)

　　2/3 cup dried cherries or cranberries

　　1 2/3 cups all-purpose flour

　　1 teaspoon baking powder

　　3/4 teaspoon coarse salt

　　9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature

　　1 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon pure vanilla extract

　　

Step 1

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Stir together coconut, chocolate, walnuts, and cherries in a bowl. Whisk together flour, baking powder, and salt in another bowl.

　　

Step 2

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

　　

Step 3

Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Transfer to a wire rack; let cool completely. Blondies can be stored in an airtight container at room temperature up to 2 days.

　　Martha Stewart's Cookies