As has been well documented on this blog, I’m a huge fan of coconut, chocolate and cherries. The other night, I decided to whip up some cookies using these very flavours by adapting a recipe from my trusty BBC Good Food book – with delicious results.
Cookies are brilliant if you want to bake but don’t have much time – or many ingredients. This recipe can be adapted in any number of ways – just replace the chocolate, coconut and cherries with whatever else you like. It didn’t take me long at all to make these, even though I had to bake them in batches due to the mysterious disappearance of one of my baking trays.
I’ve never actually made this recipe before, but it’s wonderfully easy – just mix and bake. I sped things up further by using dessicated coconut and glace cherries rather than, say, creamed or fresh coconut and fresh cherries.
The cookies are amazing – gooey white chocolate, sweet cherries and intense coconut all combine for a taste sensation! I wish I’d made more as they all disappeared in record time!
Adapted from the recipe for Smarties cookies in BBC Good Food 101 Cakes & Bakes.
Makes 14 cookies
- 100g/4oz butter, softened
- 100g/4oz light muscovado sugar (I used 75g of this and 25g of golden caster sugar)
- 1 tbsp golden syrup
- 150g/6oz self-raising flour
- 100g white chocolate, broken into chunks
- 10 glace cherries, sliced in half
- 50g unsweetened dessicated coconut
1. Preheat the oven to 180C/Gas 4/fan oven 160C. Line two baking trays with baking paper (or bake in batches).
2. Beat the butter and sugar in a bowl until light and creamy, then beat in the syrup.
3. Stir in half the flour. Stir the chocolate, cherries and coconut into the remaining flour and stir into the mix, working together with your fingers to create a dough.
4. Divide into 14 balls, space them well apart on the baking trays and flatten slightly with your fingers.
5. Bake for 12 minutes until pale golden at the edges. Cool on a wire rack.