Magic Blondies

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line a standard 12-cup muffin tin with paper liners.
3. 3
   Stir together coconut, chocolate, walnuts, and cherries in a bowl.
4. 4
   Whisk together flour, baking powder, and salt in another bowl.
5. 5
   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.
6. 6
   Add eggs and vanilla; mix until combined.
7. 7
   Reduce speed to low.
8. 8
   Add flour mixture, and mix, scraping down sides of bowl, until well combined.
9. 9
   Mix in 1 cup coconut mixture.
10. 10
    Divide batter among muffin cups, filling each about three-quarters full.
11. 11
    Sprinkle remaining coconut mixture over tops.
12. 12
    Bake until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes.
13. 13
    Transfer to a wire rack; let cool completely.
14. 14
    Blondies can be stored in an airtight container at room temperature up to 2 days.