Dark Chocolate, Cherry and Toasted Coconut Cookies
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Serves: 8 dozen
This is a tweak of a classic Cooking Light recipe, admittedly made a little heavier with the addition of some extra chocolate and dried cherries!
  • 3 cups brown sugar
  • 1 cup softened unsalted butter
  • 4 eggs
  • 4 teaspoons vanilla
  • 4 cups All Purpose Flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 14 ounce bag of coconut-toasted and cooled
  • 8 ounces chopped dark chocolate
  • 4 ounces dried bing cherries (chopped if very large)
  1. Cream butter and sugar until fluffy.
  2. Beat in eggs one at a time until fully incorporated after each addition.
  3. Stir in vanilla.
  4. Whisk together flour, baking powder, baking soda and salt in separate bowl then add to batter and mix just until incorporated.
  5. Mix in chocolate and coconut.
  6. Form dough into balls of about a tablespoon, place on a parchment lined cookie sheet, and bake at 350 about ten minutes until just beginning to turn golden. Let cool on cookie sheets a few minutes (the tops will crack a bit) then move to cooling racks.
Recipe by at http://www.littleflour.com/be-a-good-cookie/