Coconut Cherry Cookies

 

Sweet and chewy and definitely moreish these are unlike some coconut cookies that tend to be a quite crisp and snappy biscuit. The flavours are mellow and linger after each bite. A leisurely diminishing chew that is meant to be appreciated rather than decisively crunched.  

Coconut Cherry Cookies

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makes approximately 36 to 48 cookies 

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened shredded coconut

1/2 cup butter

1 cup white sugar

2 eggs

1/2 teaspoon coconut extract 

1 cup maraschino or glacé cherries, roughly chopped

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper.

Sift together the flour, baking soda and salt in a medium bowl. Add the shredded coconut and stir to combine.

In a large bowl cream together the butter and white sugar. Beat in the eggs and coconut extract and continue to beat until light and fluffy. Stir in the flour mixture then fold in the cherries.

Drop batter from a teaspoon or roll into balls no larger than a walnut and gently flatten with the floured tines of a fork, and place about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Transfer cookies to a wire rack to cool. Repeat until all the dough has been used.