Ingredients Jump to Instructions ↓

  1. 1 cup dried cherries, chopped

  2. 1/4 cup cranberry juice

  3. 3/4 cup unsweetened cocoa powder, preferably Dutch-process

  4. 1/2 cup nonfat sweetened condensed milk

  5. 1/2 cup cherry or apple butter

  6. 1 tablespoon vanilla extract

  7. 2 cups sweetened flaked coconut, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray. Combine cherries and cranberry juice in a small saucepan. Bring to a simmer over low heat and cook, stirring frequently, until all the juice has been absorbed, about 2 minutes. Set aside to cool. Combine cocoa, condensed milk, cherry (or apple) butter and vanilla in a mixing bowl. Beat with an electric mixer until smooth and blended. Add the plumped cherries and 1 2/3 cups of the coconut; stir just until combined. Using 2 small spoons, form and drop 1-inch mounds onto the prepared baking sheet. Sprinkle the remaining coconut over the cookies. Bake until the cookies are no longer sticky and the coconut has begun to brown, 8 to 10 minutes. (Do not overbake; the cookies firm up slightly as they cool.) Transfer to a wire rack to cool completely.


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