Dark Chocolate, Cherry + Coconut Cookies


 Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy

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Just in case anyone was concerned, we are circling back to cookies! Really easy cookies that require no mixer and no chilling yay! I’ve had dried cherries knocking around in the pantry for a while waiting to fulfil their destiny. They have such a great tart fruit flavour – nothing like their fluoro glace cousins – and they really round out these chewy oaty, coconuty cookies. Did I mention that they’re easy?

Heat the oven to 180C (350F). Line two cookie sheets with baking paper.

In a large bowl, whisk together the egg and sugars. Add the melted butter and vanilla and whisk to combine.

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Add all the other ingredients. Chop the cherries into smaller pieces around half and inch.

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Switch to a spoon and mix until well combined.

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Using a medium cookie scoop, or a tablespoon, portion the dough into mounds of about 2 tablespoons. Space the cookies on the sheets with an inch or two of space between. They don’t spread a great deal.

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You can flatten with a fork or not as you wish. If you do flatten them, they will need to be baked a couple of minutes less. Bake for 14 to 16 minutes until lightly golden on top.

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Transfer cookies to a wire rack to cool.

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Or you know, burn your mouth on the hot chocolate pieces because you are already eating them. You’re the master of your own cookie destiny!

Dark Chocolate, Cherry + Coconut Cookies


Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 28 to 30 cookies

Chewy satisfying cookies chock full of oats, coconut, dried cherries and dark chocolate.

Ingredients:

  • 1 large egg
  • 1/2  cup (110 grams) white sugar
  • 1/2 cup (110 grams) lightly packed soft brown sugar
  • 10 tablespoons (140 grams) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cups (210 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1 cup (90 grams) quick cooking rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup (40 grams) desiccated thread coconut
  • 1/2 cup (100 grams) dried cherries, chopped
  • 1/2 cup (100 grams) chopped dark chocolate or chocolate chips

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Cookie sheets lined with baking paper
  • Optional: Medium cookie scoop (I use OXO Good Grips)

Directions:

Cook’s Notes:

  • If you can’t find dried cherries, dried cranberries are also delicious

 – These cookies will keep well for 3 to 4 days in an airtight container at room temperature – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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