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Chocolate Cherry Coconut Cookies

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Back to school is just around the corner!

That means that lunch box and after school snacks are a consideration again and there is no sweeter lunchtime treat than cookies. These petite chocolate cherry coconut cookies are a cinch to make and fully deliver as a special bite-sized indulgence.

As a kid I always looked forward to the back to school season. I liked summer’s freedom but I craved school’s structure. I loved shopping for new shoes, pre-sharpening all my pencils and writing in fresh notebooks. I still revel in new notebooks. I’m forever buying journals, sketchbooks, and lined notebooks telling myself that I’ll use them for recipes, dream journals, drawing, poems, but I never fill them and then get seduced into buying more of them for the thrill of those first few fresh pages.

If I were to fill a single notebook with recipes no doubt several of them would be cookie recipes, despite the fact that I don’t really enjoy making cookies. I would much rather mix up a whole cake than scoop tedious balls of cookie dough.

Eating them is another story …

This recipe is sort of my answer to that aversion. They are speedy to whip up and because it’s a smallish recipe you aren’t enslaved to a huge bowl of dough, your hand twisting into a gnarled claw from seemingly endless scooping and all your counter space committed to cooling racks for dozens and dozens of cookies. As cookies go these chocolate cherry coconut cookies are no big deal. Except when it comes to taste.

Almond extract and cherries are a mysteriously winning combination, as are cherries and chocolate. Add coconut to the equation and you have a harmonious balance of sweet, comforting flavors that make these little one bite wonders the treat that they are. Whip up a batch this weekend!

 

Chocolate Cherry Coconut Cookies

  preheat the oven to 350° and cover two cookie sheets with parchment (or grease them). 

½ C butter

1 C light brown sugar

1 egg

1 Tbsp almond extract

2 C all purpose flour

1 tsp baking soda

½ C chopped dried cherries

½ C shredded coconut

1 C chocolate chips

Cream together the sugar and butter in a medium mixing bowl. Add the egg and almond extract, mixing well until fully combined. Sift in the flour and baking soda until the batter forms (it will be quite soft). Add the cherries, coconut and chocolate chips, stirring to combine. Chill the dough for 1 hour. Roll into ping-pong ball sized balls. Place on prepared cookie sheets, allowing 2 ” between cookies. Bake for 10 minutes. Upon removal from the oven, place the cookies on a wire rack to cool completely. Store at room temperature in a sealed container.

Makes about 24 small cookies

 

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