New This Month

Magic Blondies


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.

  • Yield: 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 1/8 sticks) unsalted butter, softened
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.

  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.

  3. Put butter and 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.

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

Reviews Add a comment

  • emmyc313
    24 DEC, 2010
    a fail safe cookie! make these every year. i also do them in mini muffin tins, as any bigger would be a bit too decadent i think. mammag's tip is great. next time will try dipping cookie scooper in warm water for easier release into cups. very easy, everyone will love these.
  • AmazingGraceLynn
    20 DEC, 2008
    Really nice cookies, I made them with rice crispies intead of coconut and only used 2/3 cup of brown sugar.....super yummy and not as sweet!
  • mammag
    12 DEC, 2008
    made mini muffins (makes 48) and only problem I had was getting the mixture into the muffin cups, so dipped a small spoon in water each time and it worked great - no sticking. Yummy - would make again to put on my holiday cookie trays Kudos Martha - your cookie recipes are wonderful.
  • lilyloreh
    30 NOV, 2008
    If you make mini's, mix in more of the initial coconut mix...not enough surface area for the extra topping with recipe "as is".
  • amy1963
    27 NOV, 2008
    i made these for my family but i used m
  • 153coral
    24 NOV, 2008
    These are great, I did modify using almonds and dried canberries and did them in mini muffin tins much better the regular size cupdake is way to much at one time. I iwill mke again for Christmas give away and mostly will use egg beaters-healthy treats are possible
  • shalbert
    24 NOV, 2008
    I made these yesterday, and they were a huge hit! I didn't have walnuts so I used Pecans, and I used Craisins. I'm going to make these for Christmas as well, but I will make mini cupcakes next time. This is definately a keeper! Very easy!
  • prklypr
    22 NOV, 2008
    Made these without the nuts for a nut-free bake sale. Wish I hadn't shown the recipe to my kids, they made me leave out the cranberries, too. Would be good with lots of variations, like bittersweet choc, pecans, toffee bits, etc. Next time, I'll just bake 'em without showing anyone the recipe!
  • BigPinkCupcake
    20 NOV, 2008
    i made these for a friends birthday, so good, a big hit with everyone. will definitely be making these again!
  • Tkitty
    19 NOV, 2008
    Hello, imchuckie, A substitute for nuts could be a crunchy cereal, like rice Krispies!