Having just come back from a trip to Michigan, I am all about the cherries right now. Sweet cherries, tart cherries, dried cherries, juiced cherries, Chocolate Cherry Coconut Cookies,…. basically any form I can get cherries in, is good for me. In my opinion, cherries are my favorite part of summer. Besides of course, being tan and bronzed. That’s pretty awesome too.
I headed out to Michigan a few weeks ago and set up shop in Traverse City with the Cherry Marketing Institute. I was there, along with a few other bloggers, to learn all about tart cherries. Want to know a secret? I’d never had a tart cherry until this trip! GASP. What on earth was I thinking? I’ve had plenty sweet cherries in my lifetime. I mean, I practically eat my weight in Rainer cherries on an annual basis. I can’t get enough. I was excited to finally get to try a fresh tart cherry and turns out, I’m totally obsessed.
We toured a few cherry orchards and picked Montmorency and Balaton cherries. They were drop dead gorgeous, bright red in color, slightly tart but not sour, and literally so tasty. Plus they are picked in the coolest way ever. Because these cherries aren’t really eaten fresh, they shake them off the trees and then transport them to their respective homes where they will get turned into dried cherries, pies, jams, BBQ sauces, etc. I made ya a video in case you wanted to check it out, which you should, because it’s one of the coolest things I’ve ever seen.
Getting fresh tart cherries in your local markets might be tough. After learning all there is to know about tart cherries, it boils down to the fact that in their freshly picked state, tart cherries are super tough to ship. But not to fear, there are some really amazing people that dry tart cherries and then you can get them basically all over the place! And they make for the most excellent Chocolate Cherry Coconut Cookies!
Tart cherries are also crazy good for you. I’m not a nutritionist so I’m just going to point you in the right direction so you can read about all the fab health benefits that come with eating tart cherries. And because tart cherries are so good for you, that means you get to eat double of these Chocolate Cherry Coconut Cookies and not really worry about it.
Chocolate, Cherry and Coconut Cookies
- 8 oz unsalted butter, softened 2 sticks
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 3/4 cup shredded coconut
- 1 cups old-fashioned oats
- 1 cup chocolate chips
- 1 cup dried tart cherries
- In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
- Add the eggs one at a time, followed by the vanilla extract and mix.
- Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
- Add the coconut, oats, chocolate chips and dried tart cherries and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour and up to 24 hours.
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
- Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!
It was so fun following you on IG during your visit to my beautiful state of Michigan!! We are pretty cherry-crazy around here. 😉 Glad you loved the tart cherries!!
they were so delicious! you’re lucky to live in such a gorgeous state!
Your trip looked like so much fun! These cookies sound amazing!!
Mmm…. Cherries and chocolate and coconut, what’s not to love! I would also eat my weight in Ranier cherries in a year if I could!
Rainer cherries are just so freaking tasty! I hoard them when I find them at the markets and hide them in the back of my fridge so my husband doesn’t steal them 🙂
I’m headed to Traverse City in a few weeks! I’m totally going to make these cookies.
omg have so much fun! It’s seriously such a cute town!
Gaby they look wonderful! Last winter I made some cherry cookies with maraschino cherries and white choc. It’s always been on my agenda to make dried cherry and oat cookies. Yours are perfect! Pinned!
ooooo I want some of your maraschino cookies! let’s make some and swap!
Traverse City is so beautiful! Thanks for nice cherry cookie recipe. Have a great weekend!
you too Liz! Enjoy the weekend
I love cherries and those trees are so beautiful. I experimented with baking dried cherries this spring for the Food Blooger Bake Sale here in San Diego. Cherry and chocolate go so well – I made brownie bites with bits of dried cherry baked in. Yum! I must try these cookies.
brownie bites with bits of dried cherry??? that’s genius! I want some of those for breakfast
We need to have a baking day together and make some of these and some of the bars you posted today!
Perfect cookie! Mmmm!
These look fantastic! I could sit down with a whole batch right now!
Cherries and chocolate – what could be better? Putting them in cookies!! Yes!!!!!
Gaby, I wish I could have (at least) 3 of these *right now*! They look amazing!
I’ll share 🙂 Just come on over!
The cherry and coconut combo sounds fabulous for ccc’s!
These cookies look amazing, as does the cherry orchard – wow!!!!
these look absolutely amazing – i want a large batch of these when i see you next week 😉 haha
These cookies look fantastic! I have a tart cherry tree in my backyard and I usually make cobbler with them. Cookies sounds like an excellent alternative.
cherry cobbler is the best!
Loving all the flavor combo here, Gaby!! Pinned!
Look at those gorgeous cherry trees heavy with fruit, I love it! These cookies are irresistible, Gaby. Definitely perfect for using summer’s scrumptious produce!
Awwww girl….love this post. Can we go back to the cherry orchards?
Oooooh, Gaby, these cookies like fantastic! Totally want 5 right now. Yes, 5!
5 is totally acceptable!!
So jealous of your trip! Sounds like ti was a blast 🙂 And now that you mention it, I’m not sure that I have ever had a tart cherry myself. I do love me some rainier cherries though. Ohhhh soo good and so easy to get here this time of year. These cookies look fab by the way. Cherry and chocolate are one of my favorite combinations.
I love cherries! These cherry tree photos are amazing.
I accidentally read the title as chocolate curry cookies though… and um, call me crazy but that’s gonna happen.
chocolate curry cookies!! omg let me know how they turn out 🙂 I think they could be totally good!
Wow, those photographs of the cherry orchard are amazing! I’ve never actually seen cherries on the tree before so I am completely envious of your Michigan adventure! Love this recipe. Definitely understand the infatuation with sour cherries, they’re pretty special aren’t they? Beautiful post Gaby, thanks xx
One of my all-time favorite flavor combos! Please send a batch my way!
These look DELICIOUS! We will soon sample this yummy recipe–can’t wait! 🙂 I was wondering if you thought this cookie dough would freeze well raw. What’s your thought? I did see your note about freezing the cookies for up to a month but didn’t know if that applied to the eaw dough as well.
Yes the dough would TOTALLY freeze well! Just make sure to wrap it up tightly so it doesn’t get freezer burn 🙂 xoxo
now THIS is a cookie! man these were so good. the perfect adult chocolate chip cookie.
Hi Gaby.. I love this recipe but I need to make a batch for some vegan friends. Do you have a recipe using coconut oil and no eggs?
I don’t!! But you can use coconut oil in this recipe and the chia egg as a replacement!
I ended up using unsweetened coconut and quick cook Steel-Cut Oats as that is what I had. Cookies turned out amazing! Making another batch and the only change is to decrease salt by 1/2 teaspoon.
Just put my dough into the reefer so it will be interesting to see how my cookies turn out. I’m not a baker but a chef by trade and I’m the one who says let’s just make giant cookies and be done. I’ll follow the recipe as written though my cookies may be a big larger than the 1 inch scoop.
These are the absolute best cookies ever. I made an adjustment using a whole cup of coconut instead of 3/4 cup, and I use Kosher salt and add 1/2 tsp more. I have been making these cookies for a few years now, and it is the most requested cookie from everyone who has had them.