200g unsalted butter
85g caster sugar
85g soft brown sugar
225g self-raising flour
100g roughly chopped chocolate
85g roughly chopped glacé cherries
85g dessicated coconut1/2 tsp of salt
3. Roughly chop the chocolate and cherries, and add them to the mixture along with the coconut flour and salt. Mix the ingredients until it turns into a thick cookie dough.
4. You can either use non-stick baking sheets or (as I usually prefer to do) just grease 2 baking trays.5. Spoon the cookie dough onto the baking trays in large balls: this recipe makes roughly 20-24 cookies. ensure that the cookies have lots of space between them as the dough spreads out to over twice the size once it is in the oven.
6. Bake in the preheated oven for 12-15 minutes until they start to go golden. Ensure that the cookies are still pale and soft in the middle and the edges aren't too dark in colour as it is very easy to overcook them.7. Leave the cookies to cool on the tray for 5 minutes and they will firm up. Then carefully transfer them to a wire cooling rack.
In my opinion cookies are always best when they are still warm from the oven and squidgy in the middle. store the cookies in an air-tight container and eat within a week.Alternatively you could try nutty cookies by exchanging the cherries and coconut for chopped nuts and a generous dollop of peanut butter!