Nov 14

Coconut & Cherry Cookies


This week for the Tuesday office bake I made these oh-so cute Coconut & Cherry cookies. Rather tropical isn’t it? Maybe it will pass on some of it’s “tropical-ness” to the people who eat it. In Amsterdam at the moment it is not warm …. to be exact it is about 8°C during the day even though it’s deceptively sunny; and about 3°C at night. It’s stew and casserole season!

OH!! Speaking of which I have begun cooking with a pressure cooker and it has been a revelation!! You can catch up on that story in my other entry, under the “NEW TOYS” category.

Anyway, so todays cookies did not cost me a dime. Why? Because all the ingredients were already in my pantry in abundant quantities. I got a little over excited last month when I walked into Xenos and saw they were selling these 250 g bags of dessicated coconut for a song …. so I bought 2 packets. Its usually difficult to obtain dessicated coconut in the usual stores I go to coz they sell them in these little 50 – 100 g boxes; and sometimes they are all sold out. That was a month ago though. Now, a month later I still have them and I have hardly used any so the search was on to find a cookie that utilised coconut.

What’s that? Lamingtons, you say??


I made lamingtons for the office a while ago and it almost killed me! Not the easiest of cake to make, especially when the “help” said he wanted jam-filled ones and then decided he didn’t feel like helping on that particular day either. :p It was messy … VERY messy. And the chocolate sets very quickly so you need to move fast especially if its a cold day and you don’t have one of those fancy chocolate re-heater thingies.

However, for a first attempt I think it went well, all things considered. The people at the office certainly said they liked them, and they’re all Aussies. The foreign staff, I was told, were curious about this new confection and ventured a taste. The verdict : It wasn’t bad at all. Must be the jam … mmmm … I like jammy vanilla sponge cake. But not this week, my dears. It is yet another cookie. Are you all getting a bit tired of cookies? Well TOUGH! And I hope you like cherries with that!


This recipe has very few ingredients, so if you are in a hurry or cannot be bothered shopping for fancy-fandangled ingredients like demerara sugar, then this is the recipe for you. It has a nice buttery taste, and since there is not much in way of other flavours you want to use a very good quality butter. I always use unsalted, but add a pinch of salt later to the flour. It has a pretty high sugar content so if you feel it is a touch sweet then reduce the sugar accordingly. The sugar does however give it a nice crunch so don’t over-do it.

The recipe calls for the glacé cherries to be chopped and then added to the mix, but today I was in no mood to stand and chop sticky globules of cherries, so I pulsed them in my mini chopper. They turned out finer than expected but they still retained a few lumps here and there.


Tip : Oil the inside of your chopper before adding the cherries to make it easier on youself later when trying to spoon the contents out.



  • 80 g glacé cherries
  • 60 g dessicated coconut
  • 80 g icing / powdered sugar
  • 50 g superfine granulated sugar
  • 1 whole egg
  • 2 tbsp whole milk
  • 180 g flour
  • Pinch of salt
  • 1 tsp bicarb powder
  • 16 extra glace cherries for garnish


  1. Pre-heat oven to 190°C. Line two cookie sheets.
  2. Chop or in my case, mince cherries
  3. Cream butter and sugar until light and fluffy. Scrape down the bowl.
  4. Then add the egg and milk.
  5. Meanwhile in a bowl sift the flour, add the coconut, bicarb and salt. Then add the dry ingredients in with the wet all at once. Stir until just combined, do not overmix.
  6. Using a mini ice cream scoop, place dollops of cookie batter onto the trays about 1 inch apart. I usually go with about 12 cookies per sheet. Bake for 12 – 15 minutes.
  7. When they come out of the oven, immediately smoosh a cherry on the top of the still soft cookie. Then transfer to wire racks to cool completely. They will harden as they cool.



Permanent link to this article: http://foodflurries.com/sweet/coconut-cherry-cookies


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  1. Natalie

    These are SO TASTY!

    I’ve always had a massive obsession with coconut goodies and these were just wonderful. Perfect texture (not too solid like ANZAC biscuits) and the cherries are a great touch.

    1. bubviv

      Yeah, I like slightly chewy cookies myself. I’m glad you liked them. Am in the process of trying to come up with a Chocolate coated version …. a bit like a Cherry Ripe bar.

  2. Tom

    Love them, thanks again!
    I’ve officially named them “JUST ONE MORE” 🙂

  3. carol


    you forgot to list how much butter under the ingredients. could you send me that – i would like to try these.

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