Coconut Cherry Chews
Indulge in the perfect balance of sweet, chewy, and nutty with these Coconut Cherry Chews! Bursting with the tropical richness of shredded coconut and the tangy sweetness of dried cherries, these cookies are a texture lover’s dream. A touch of almond adds a satisfying crunch, while the dough is delicately flavored with vanilla for a comforting, homemade charm. Ready in under 30 minutes, this recipe combines quick preparation with homemade warmth, making it the ideal treat for cookie lovers. Whether you’re baking for a holiday spread or simply craving a midday snack, these soft and golden cookies promise to delight. Plus, they’re easy to store, staying delicious for up to five days — though they’ll likely disappear much sooner! Perfect for coconut cookie recipes, dried cherry desserts, or quick baking ideas, Coconut Cherry Chews are a must-try.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups sweetened shredded coconut
- 0.75 cup dried cherries (roughly chopped)
- 0.5 cup chopped almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Mix in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing.
Fold in the shredded coconut, dried cherries, and chopped almonds (if using) with a spatula until evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should appear slightly underbaked.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 288.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
