If you’re craving something sweet, chewy, and absolutely irresistible, Cherry Chocolate Coconut Cookies are the perfect treat. These cookies combine the tartness of cherries, the richness of chocolate, and the tropical sweetness of coconut into one unforgettable bite.
This guide covers how to make the best cherry chocolate coconut cookies, with clear steps, expert baking tips, and simple ingredient swaps. Whether you want an easy cherry chocolate coconut cookies version for weekday baking or the best cherry chocolate coconut cookies recipe to impress at parties — you’ll find everything here. Let’s get baking!
Why You'll Love Cherry Chocolate Coconut Cookies
Perfect chewy texture with crisp edges
The magic happens in the contrast between textures. The coconut provides subtle chewiness while the edges develop a satisfying crispness during baking. This dual texture keeps each bite interesting and prevents the cookies from becoming monotonous. The chocolate chips add pockets of richness that melt slightly, creating small pools of indulgence throughout each cookie.
Sweet-tart flavor from cherries and chocolate
Dried cherries bring a natural tartness that cuts through the sweetness of chocolate and brown sugar. This balance prevents the cookies from being overwhelmingly sweet, making them suitable for any time of day. The coconut adds a subtle tropical note that bridges the gap between the bold cherry flavor and rich chocolate.
Quick prep — only 15 minutes of mixing
These cookies come together faster than most traditional recipes. The straightforward mixing method means you can have dough ready in a quarter-hour, making them perfect for spontaneous baking sessions or when unexpected guests arrive. The ingredient list is simple enough that most home bakers already have everything on hand.
Freezer-friendly and great for gifting
Both the dough and finished cookies freeze exceptionally well. You can prepare large batches during free weekends and bake fresh cookies throughout the month. The combination of flavors also makes these cookies excellent gifts - they look festive and taste sophisticated enough for any recipient.
Easy to adapt for vegan or gluten-free diets
The base recipe accommodates dietary restrictions with simple substitutions. Unlike some cookie recipes that fall apart when modified, this combination of ingredients maintains its structure and flavor even when adapted. This flexibility means you can serve them to diverse groups without compromising taste or texture.
Cherry Chocolate Coconut Cookies Recipe (Main Version)
Ingredients You'll Need
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips or chunks
- ¾ cup chopped dried cherries (or fresh, drained and patted dry)
- ¾ cup sweetened shredded coconut
The quality of ingredients directly impacts the final result. Choose dried cherries that feel pliable rather than hard - they should have some moisture remaining. For chocolate, chips work well for even distribution, but chunks create more irregular pockets of chocolate that some bakers prefer. The coconut should be fresh and aromatic, not stale or overly dry.
Instructions (Step-by-Step)
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
Parchment paper prevents sticking and makes cleanup easier. If you don't have parchment, lightly grease the baking sheets, but expect slight differences in browning.
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Cream butter and sugars together until light and fluffy.
This typically takes 3-4 minutes with an electric mixer. The mixture should noticeably increase in volume and turn pale. Proper creaming incorporates air, creating lighter cookies.
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Add eggs and vanilla, beating until smooth.
Add eggs one at a time to prevent the mixture from separating. Room temperature eggs incorporate more easily than cold ones.
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In another bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
Whisking dry ingredients ensures even distribution of leavening agents. Add flour mixture in two or three additions to avoid overmixing.
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Fold in chocolate chips, cherries, and shredded coconut until evenly distributed.
Use a wooden spoon or rubber spatula for folding. This gentle motion prevents overmixing while ensuring even distribution of mix-ins.
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Scoop dough (about 2 tablespoons per cookie) onto baking sheets, spacing 2 inches apart.
A cookie scoop creates uniform cookies, but two spoons work just as well. Consistent sizing ensures even baking.
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Bake 10–12 minutes until edges are golden and centers soft.
The centers should look slightly underdone when you remove them. They'll continue cooking on the hot baking sheet.
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Cool on the tray 5 minutes, then transfer to wire rack.
This brief cooling period prevents breaking while still warm, yet keeps cookies from becoming too firm.
Easy Cherry Chocolate Coconut Cookies (Quick Method)
Use melted butter instead of softened for faster prep.
Melting butter eliminates the wait time for softening and the need for creaming. This creates slightly denser cookies with a more intense flavor, as melted butter distributes differently through the dough.
Skip the mixer; stir by hand in one bowl.
Combine all wet ingredients first, then gradually stir in dry ingredients. This method works particularly well with melted butter, as the mixture comes together easily with a wooden spoon.
Replace brown sugar with coconut sugar for a deeper caramel note.
Coconut sugar adds complexity and pairs naturally with the coconut in the recipe. It also provides a slightly lower glycemic impact than traditional brown sugar.
Chill dough 15 minutes to prevent spreading.
Since melted butter is warmer than softened butter, a brief chilling period helps maintain cookie shape during baking.
Bake one tray at a time for even results.
Most home ovens have hot spots that affect cookies differently on multiple racks. Single-tray baking ensures consistent results across all cookies.
Best Cherry Chocolate Coconut Cookies — Pro Tips
Toast your coconut lightly before adding for extra aroma.
Spread coconut on a baking sheet and toast at 325°F for 3-5 minutes until golden. This intensifies the coconut flavor and adds subtle nuttiness to the cookies.
Chop cherries finely to distribute flavor throughout the dough.
Large cherry pieces can create pockets where the fruit dominates. Smaller pieces ensure every bite has balanced flavor without overwhelming sections.
Mix in different chocolates — dark for richness, white for contrast.
Dark chocolate adds sophistication and balances the sweetness, while white chocolate complements the coconut beautifully. A combination of both creates visual interest.
Use room-temperature butter and eggs for better consistency.
Room temperature ingredients combine more easily and create smoother dough. Cold ingredients can cause the mixture to curdle or separate.
Chill dough overnight for a deeper flavor and chewier bite.
Extended chilling allows flavors to meld while the flour fully hydrates. This creates more complex flavor and improved texture, though it requires advance planning.
Cherry Chocolate Coconut Cookie Variations
Double Chocolate Cherry Coconut Cookies — add ¼ cup cocoa powder.
Replace ¼ cup flour with cocoa powder for chocolate lovers. This creates rich, dark cookies where the cherry flavor becomes even more prominent against the chocolate base.
Cherry Chocolate Coconut Oatmeal Cookies — stir in ½ cup rolled oats.
Old-fashioned oats add heartiness and create a more substantial cookie. The oats also provide additional texture that complements the existing mix-ins.
Vegan Version — swap butter for coconut oil, eggs for flax eggs, and dairy-free chocolate.
Use solid coconut oil at room temperature and prepare flax eggs by mixing 2 tablespoons ground flaxseed with 6 tablespoons water. Let sit 5 minutes until gel-like.
Gluten-Free Option — use a 1:1 gluten-free flour blend.
Choose a blend that contains xanthan gum for best results. The cookies may spread slightly less and have a somewhat different texture, but maintain excellent flavor.
No-Bake Energy Bites — use same ingredients with almond butter and chill instead of baking.
Replace butter with almond butter, reduce flour to 1 cup, and add 2 tablespoons honey. Roll into balls and refrigerate until firm.
Ingredient Substitutions
Fresh Cherries: reduce moisture by drying or roasting briefly.
Fresh cherries add more moisture to the dough, which can affect texture. Pat them thoroughly dry and consider reducing other liquids slightly. Roasting fresh cherries for 10 minutes at 400°F concentrates their flavor.
Chocolate Options: dark, semi-sweet, or white chocolate chips all work.
Dark chocolate provides sophisticated depth, semi-sweet offers classic cookie flavor, and white chocolate creates beautiful contrast with the red cherries. Mini chips distribute more evenly than regular-sized ones.
Coconut Substitutes: unsweetened flakes for less sugar or toasted for richer flavor.
Unsweetened coconut reduces overall sweetness while maintaining texture. Toasted coconut adds nutty depth but should be cooled completely before adding to prevent melting other ingredients.
Butter Alternatives: vegan butter or refined coconut oil.
Vegan butter typically substitutes 1:1 and produces results closest to traditional butter. Coconut oil should be solid but pliable - if too hard, it won't cream properly.
Storage, Freezing & Make-Ahead Tips
Store cookies in an airtight container for up to 5 days.
Layer cookies between parchment paper to prevent sticking. Room temperature storage maintains the intended texture better than refrigeration, which can make cookies overly firm.
Freeze unbaked dough balls for up to 3 months — bake directly from frozen.
Scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags. Add 1-2 minutes to baking time when cooking from frozen.
Freeze baked cookies up to 2 months; thaw at room temperature.
Wrap cookies individually or layer between parchment in freezer containers. They thaw quickly and taste freshly baked when brought to room temperature.
Make-ahead options include preparing dry ingredients in advance or making complete dough up to 3 days before baking. Refrigerated dough actually improves in flavor over time.
Nutrition Snapshot
Approximate per cookie (1 of 24):
- Calories: 185
- Fat: 9g
- Carbs: 24g
- Protein: 2g
These values represent moderate indulgence - substantial enough to satisfy but not excessive for occasional treats. The coconut and cherries provide some fiber, while chocolate contributes antioxidants.
How to Eat Cherry Chocolate Coconut Cookies
Pair with hot coffee or a cold glass of milk.
Coffee's bitterness complements the sweet-tart flavor profile perfectly, while milk provides cooling contrast to the rich chocolate. Both beverages help cleanse the palate between bites.
Dip half the cookie in melted chocolate and sprinkle with toasted coconut.
This elevated presentation transforms simple cookies into elegant treats suitable for parties or gifts. Dark chocolate works particularly well for dipping.
Stack in glass jars for gift giving during holidays.
Layer cookies between tissue paper or parchment in clear mason jars. Add ribbon and a card with the recipe for a personal touch that recipients appreciate.
Troubleshooting Common Issues
|
Issue |
Solution |
|---|---|
|
Cookies spread too much |
Chill dough or add 1 tbsp flour |
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Too dry |
Reduce baking time by 1–2 minutes |
|
Too soft |
Let cookies cool fully before storing |
|
Uneven mix-ins |
Fold gently but thoroughly |
Understanding these common problems helps bakers adjust their technique. Environmental factors like humidity and altitude can affect results, so small adjustments may be necessary based on your location.
FAQs About Cherry Chocolate Coconut Cookies
Can I use fresh cherries instead of dried?
Yes, just remove pits, chop, and pat dry. Reduce other liquid slightly or bake 1–2 minutes longer.
Fresh cherries contain significantly more moisture than dried ones. Choose firm, ripe cherries and remove as much surface moisture as possible. The extra liquid can make cookies spread more and take longer to set.
How do I make my cookies chewier?
Use more brown sugar than white, and don't overbake — the centers should look soft when you remove them.
Brown sugar contains molasses, which retains moisture and creates chewier texture. Additionally, slightly underbaking allows residual heat to finish cooking the cookies while maintaining soft centers.
Can I make these cookies gluten-free?
Yes! Substitute an all-purpose gluten-free flour blend in equal measure.
Look for blends containing xanthan gum, which helps replicate gluten's binding properties. Some experimentation may be needed, as different brands perform differently.
How do I prevent the cookies from spreading?
Chill the dough for at least 30 minutes before baking and make sure butter isn't too soft.
Cold dough holds its shape better during the initial moments of baking. Butter that's too soft or melted causes excessive spreading before the cookies set.
How long do they stay fresh?
At room temperature, up to 5 days. For longer storage, freeze baked cookies or dough.
Proper storage in airtight containers maintains freshness. Signs of staleness include loss of chewiness and diminished flavor intensity.
Final Thoughts
Cherry chocolate coconut cookies represent the perfect intersection of familiar comfort and exciting flavor. They're sophisticated enough for special occasions yet simple enough for everyday baking. The combination of techniques and variations provided here ensures success regardless of your experience level or dietary needs. Most importantly, these cookies create the kind of positive memories that make baking worthwhile - whether you're enjoying them with family or sharing them with friends, they consistently deliver satisfaction that goes beyond simple sweetness.
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