Monday, May 17, 2010

Cake of the Week: Toasted Coconut Chocolate Chunk Cookies with Dried Cherries

Mmmm. Cookies. I thought I'd seen it all in the cookie department, and then these babies came along. Toasted coconut. In the cookies. As much coconut as flour. Yes please.

I was at my desk one afternoon, craving cookies (per usual), when these appeared in my Google Reader. Luckily I still had some coconut hanging around from my bars and biscotti adventure, so I could go home and make these cookies that night, no grocery store required. Just toss all the ingredients into a bowl and mix - easy easy easy.

And the final result? They're just so chewy. I mean really, these little orbs of deliciousness really define everything that a chewy cookie should be.

I added chopped dried cherries and semi-sweet chocolate chips. (You could also go tropical and add dried pineapple and mango and macadamia nuts or cashews. Ohh, yeah, that would be good! With white chocolate chips! That may have to happen soon...)
Anywho, my only warning is watch your coconut. Things go from toasted to burnt very fast, so be careful!

Toasted Coconut Chocolate Chunk Cookies with Dried Cherries (recipe adapted from First Look, Then Cook)


  • 1 cup flaked unsweetened coconut
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ounces dark chocolate (70% cacao), chopped
  • 1/4 cup chopped dried cherries
  • Cooking spray


Preheat oven to 350°.

Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

Combine flour, baking powder, baking soda, and salt in a medium bowl; stir until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.



  1. Good good good! I have leftover unsweetened coconut form Passover--here's hoping it doesn't go bad.

  2. I love a good loaded chocolate chip cookie! Although I've yet to combine coconut with chocolate and cherries, yum!

  3. Love the chocolate-cherry combo!
    Thanks so much for sharing this recipe!

  4. Mmmm, these are so good! I have a whole bag of dried cherries, what to make next???

  5. Chocolate, cherry, coconut! You're seriously killing me here.:D

  6. These look awesome! Love the big tower of cookies!

  7. I love coconut everywhere I can find it. I love that there is as much in these babies as there is flour. The hallmark of a seriously coconutty cookie!

  8. Those look delicious! How much dried cherries did you put in? (I don't see them listed in the ingredients...)

  9. Oh! Epic fail! I just added about 1/4 cup chopped dried cherries...I'll add that to the recipe now!

  10. I only have dried cranberies on hand. would that work? I have either choc chips or white choc chips. Maybe cranberries with white chocolate for Christmas?

  11. Yes! I love dried cranberries, they would be perfect!

  12. Oooh, and because I always like more stuff, maybe do half regular and half white chocolate chips? Though all white would be good really can't go wrong!

  13. Oh my...these cookies look scrumptious! Can't wait to make them in my kitchen! Thank you for entering them to the Smackdown Battle! Best of luck to you.


  14. I love any cookie with cherries. This is a recipe I will definitely make.

  15. Just wanted to say hello, I'm your newest follower. I host a link party every week and would love for you to link up some of your recipes and follow me too. Hope to see you there!

  16. Yum, I've been wanting to try a chocolate cherry cookie too. Your pictures make them look extra appetizing. Thanks for linking this up to Sweets for a Saturday.