Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Magic Blondie Bites By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Yield: 1 dozen A combination of chocolate chips, toasted coconut, chopped walnuts, and dried cherries -- baked in muffin tins -- these treats change flavor by the bite. Ingredients ⅔ cup sweetened flaked coconut ⅔ cup semisweet chocolate chips ⅔ cup chopped walnuts (2 ½ ounces) ⅔ cup dried cherries or cranberries 9 tablespoons (1 ⅛ sticks) unsalted butter, softened, plus more for pan 1 teaspoon baking powder ¾ teaspoon salt 1 cup packed light-brown sugar 2 large eggs 1 ⅔ cups all-purpose flour 1 teaspoon pure vanilla extract Directions Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. Line a standard 12-cup muffin tin with cupcake liners; set aside. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 1 cup coconut mixture into batter. Divide batter among muffin cups, filling each three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into centers comes out with a few crumbs but is not wet, about 25 minutes. Print