It all started with this jar of Morello cherries. I clearly bought them when I was throwing back Bourbon like it was my job (pre-pregnancy). I liked a Bourbon smash with a cherry. I liked a whiskey sour with a cherry. I even like Tres Leches Cakes in jars with a cherry.
But, that’s like 5 cherries total. So, they’ve been sitting in my fridge ever since. They’re great to snack on. They lack the artificial flavor (and dye!) of Maraschinos, and taste just a bit more like fresh sweet cherries that are soft.
So, depending on how long you’ve been reading my site, you’ll know about the unsung hero recipe around here: my perfect blondies for two. I say ‘unsung’, because they’re an old recipe that not many know about. I call them heroes because once you’ve made them, you instantly become a dessert for two fan and a loyal reader. It’s true. I’ve proven it many times. I even put a pecan blondie recipe in my cookbook based on that recipe. These cherry coconut blondies are based on that recipe, so you know they’re good!
In true small-batch dessert fashion, we’re going to bake these in a bread loaf pan. The standard 9″ one you have in your cabinet. You can cut them in half for two big, fat bakery-sized blondies, or cut them into 4 little blondies. Your choice. Your sweet, sweet choice.
As always, since this recipe uses just an egg yolk, be sure to check out my section on recipes that use the leftover egg white!
5 minPrep Time
25 minCook Time
30 minTotal Time
- 3 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- pinch of salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup chocolate chips
- 1/4 cup coconut shreds (sweet or unsweet, your choice)
- 1/4 cup diced Morello cherries
- Preheat the oven to 350°.
- Line a 9” x 5” x 3” loaf pan with enough parchment paper to overhang the sides and make handles for lifting the blondies out.
- In a medium bowl, stir together the melted butter and brown sugar with a wooden spoon until well blended.
- Stir in the egg yolk, vanilla, almond extract and salt.
- Sprinkle the flour and baking powder evenly on top and stir it together.
- Finally, stir in the chocolate chips, coconut and cherries.
- Bake for 22-24 minutes. Use a toothpick to test for doneness—you don’t want the toothpick to come out dry; some moist crumbs clinging is what you’re looking for. Immediately lift the blondies out of the pan and allow to cool completely on a wire rack before devouring.