The delicious taste of dried cherries and chewy coconut help cut through all the rich and gooey chocolate that is crammed into these moreish cookies.
Here's what you need to make it all happen:
- ½ cup + 1 Tbsp (125g) coconut oil, softened
- 100g (½ cup) coconut sugar (or brown sugar)
- 70g (1/3 cup) raw sugar (or caster sugar)
- 1 egg
- 1 tsp vanilla extract
- 45g (1/3) cup raw cacao powder
- 120g (1 cup) plain flour
- 180g (1 cup) good quality milk chocolate bar
- 60g (1/2 cup) dried cherries, roughly chopped
- 50g (1/2 cup) desiccated coconut
You're almost there, just a few steps more:
- In a large mixing bowl, beat together the coconut oil and sugars until light and fluffy.
- Add the egg and vanilla extract
- Stir in the flour and cocoa powder a little at a time until the mixture resembles a dough.
- Roughly chop the chocolate into chunks and fold into the dough, along with the dried cherry pieces and coconut (reserve some chocolate and coconut for sprinkling on top.)
- Place heaped teaspoon sized balls onto greased baking sheets and press down lightly to form a cookie shape, then sprinkle over the remaining coconut and chopped chocolate.
- Bake at 160C/320F for 16 minutes.
- Cool on a wire rack for 10 minutes before eating.
