The rich, chocolaty flavor of these cookies is so addictive, and when you add in the sweet, tart cherries and crunchy coconut - you have a perfect cookie! I couldn't stop snacking on them, so I had to give all of them away. I love the combination of coconut and chocolate. It's one of my favorite food pairings. Gabby loves coconut but Mason hasn't always been the biggest fan. He really loved these cookies though so maybe he is starting to like coconut a little more. I think this is a really great cookie in the fall and winter. They are really decadent but not dense at all. Mason told me that they tasted like the chocolate soufflé I recently made. And on cold fall mornings, they are great with a hot cup of coffee! Enjoy ;)
8 oz. unsalted butter*, room temperature
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon almond extract
3 extra large eggs, room temperature
3 tablespoons unsweetened cocoa powder - I really like Scharffen Berger
2 cups gluten free baking mix
1 cup unsweetened thick-flaked coconut shavings
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
3/4 cup dried sour cherries
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 - baking sheets lined with parchment paper
Stand or hand mixer (stand mixer use the paddle attachment)
Measuring cups and spoons
Medium bowl and a large bowl if you are using a hand mixer
-Pre-heat the oven to 375 degrees and use the middle rack of the oven.
-In a stand mixer with a paddle attachment cream the butter until light and fluffy (3-4 minutes), then slowly add in the sugar and mix on a medium low speed for another 3-4 minutes.
-Add in the eggs one at a time and then the almond extract. Mix until everything is well combined.
-In a medium bowl, mix together the gluten free baking mix, cocoa powder, coconut shavings, chocolate chips, cherries, baking soda and salt. Mix until well combined then slowly add it to the egg mixture on a low speed.
-Mix well until everything is incorporated. Take a spatula and scrape down the sides of the mixing bowl, getting the bottom too. Mix again on a low speed for 1-2 minutes.
-Using a tablespoon, scoop the dough into balls and place them on the lined baking sheets 1- 1.5 inches apart. It should be a heaping tablespoon (about a tablespoon and a half).
-Place the baking sheet into the freezer for 10 minutes or the refrigerator for 20 minutes before baking.
-Bake for 12 minutes, remove from the oven and let the cookies cool on the baking sheet. Transfer to a wire rack to cool completely.
*I like to buy European style butter or Earth Balance Vegan Sticks can be used for dairy free purposes.