Cherry Almond Coconut Cookies
Chewy, bakery-style cookies studded with dried cherries, slivered almonds and shredded coconut
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Servings: 24 Cookies
Calories: 275kcal
Equipment
- Kitchen Scale or Dry Measuring Cups and Spoons
- Large Mixing Bowl
- Parchment Lined Baking Sheets
- Stainless Steel Whisk
- Wooden Spoon
- Rubber Spatula
- Large Cookie Scoop, about 2" in diameter
- Wire Cooling Racks
Ingredients
- 227 g Unsalted Butter, cold, cut into small cubes 2 Sticks
- 265 g Light Brown Sugar 1-¼ C, Tightly packed
- 105 g Granulated White Sugar ½ C.
- 2 Lg. Eggs, at room temperature
- 1 Tbsp. Pure Vanilla Extract
- 35 g Cornstarch ¼ C.
- 5 g Baking Soda 1 tsp
- 5 g Kosher Salt 1 tsp
- 330 g All Purpose Flour 2-¾ C., using the spoon and sweep method
- 6 oz Sliced Almonds
- 5 oz Dried Sweetened Cherries
- 120 g Sweetened, Flaked Coconut 1-¼ C.
Instructions
- Gather all ingredients. If not measuring by weight on a kitchen scale, ensure you measure accurately using measuring cups and spoons. Line two baking sheets with parchment paper.
- Cream butter and both sugars in the bowl of a stand mixer, about 1 minute, scraping down the sides and cleaning the paddle. Add in the eggs, one at a time, and mix just until the glossiness of the egg white is no longer visible. Add in the vanilla extract. The batter may look slightly curdled at this stage, but this is perfectly fine.
- In a large mixing bowl, whisk together the dry ingredients: All-purpose flour, salt, baking powder and cornstarch.
- Slowly incorporate the mixed dry ingredients into the batter, a little at a time.
- Once mixed, remove the bowl from the mixer and using a wooden spoon, begin stirring in the dried cherries, almonds and coconut by hand.
- Using a large cookie scoop, begin portioning dough onto your parchment-lined baking sheets. You'll want to keep cookies evenly spaced with a little room in between. Pop cookie dough into the refrigerator for about 30 minutes.
- In the meantime, position two racks to the center of your oven and preheat to 400℉.
- Bake for about 6 minutes, rotating your baking sheets from top to bottom and front to back, then finish baking for an additional 4-6 minutes. Allow the cookies to cool for several minutes on the hot baking sheet before moving to a cooling rack.
The 'spoon and sweep' method is the most accurate way to measure flour, aside from weighing it on a kitchen scale. Use your spoon to gently stir and fluff the flour in its container, then scoop the flour directly into the measuring cup, using the straight edge of the spoon to sweep away the excess flour once the cup is full.
Cookies will be perfectly baked when they are just lightly golden brown. Don't overbake!
Nutrition
Serving: 136Cookie | Calories: 275kcal | Carbohydrates: 36g | Protein: 3.7g | Fat: 13g | Saturated Fat: 6.6g | Cholesterol: 35mg | Sodium: 171mg | Potassium: 46mg | Fiber: 1.6g | Sugar: 22g | Calcium: 20mg | Iron: 2.4mg