This recipe is straight form the Martha Stewart Cookie Cookbook. It is a great resource, photos of every recipe and my favorite--a section on creative ways to give cookies. This cookbook should be in your library!
I tried this recipe in my quest for a workable Blondie recipe. It worked! It is basically a blondie in a cupcake.
2/3 cup sweetened coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts
2/3 cup dried cherries
1 2/3 cup flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
9 tablespoons butter, room temperature
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Line a standard 12 cup muffin tin with paper liners. Stir together coconut, nuts, chocolate chips and cherries in a small bowl. Whisk together flour, baking powder and salt in another bowl.
2. Put butter and sugar in bowl of mixer fitted with paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture. Mix until well combined. Mix in 1 cup of coconut mixture.
3. Divide batter among muffin cups, filling each about 3/4 full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester comes out with a few crumbs but is not wet, about 25 minutes. Cool on a wire rack.
4. My changes: I used macadamias and white chocolate chips. This recipe can be a 'clean out the cupboard' recipe. Use whatever kind of chips, nut or dried fruit you have. I want to try it with dried blueberries. I made this recipe in mini muffin tins. It was the perfect little bite!
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