-2/3 cup sweetened flaked coconut
-2/3 cup semisweet chocolate chips
-2/3 cup chopped pecans (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 24-cup mini muffin tin with paper liners; set aside. Stir together coconut, chocolate, pecans, and craisins 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 15 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.