Cherry Ripe is one of my favourite chocolate bars – truth be told, apart from a Buzz Bar, there is no other that I actually enjoy. I can take or leave a Pinky and a Picnic and I have honestly never eaten a Snickers or Mars Bar. I am sure the drawcard for the Cherry Ripe is the cherries, but mostly the coconut. Because now that I’ve just written that I remember that I also used to be a big fan of Bounty Bars. Those two separate little portions of sticky sweet coconut encased in thick, dark, rich chocolate. Ok, so my memory is short… I used to adore those particular bars! Again, it’s the coconut!
I was a little disappointed by the McDonald’s Cherry Ripe McFlurry which was introduced for a limited time recently. It was a very safe attempt at including a cherry flavour and there was not one speck of coconut to speak of. But for some reason, since we tried it a few weeks back, it’s been on my mind. I have been wanting to do the combination of flavours justice.
Last week using some left over dough from our Bacon & Egg Pie, I made the kids little raspberry, chocolate and coconut handpies for dessert, but they were far from picturesque, which is why you haven’t heard a peep about them until now.
And this afternoon, between Kindy drop off and school pick up, I decided to whip up some cookies for the builders. A sudden urge overtook me to make a cookie including all the elements of a Cherry Ripe bar: cherry, coconut, chocolate. And do you know, it took me until I had baked them to realise that I had used raspberries and that raspberries are not a component of the Cherry Ripe. Hahahaha #mamaneedssomesleep
Anyway, once I had that sorted in my head, I thought I should share them with you because they are yummy. And for those of you who don’t like cherries anyway, you’ll love them even more because really, who doesn’t love raspberries?
I used dessicated coconut in the cookies as well as some coconut chips to really add texture and extra coconut goodness. Told you, I’m alllll about the coconut. mmm mmmmmm
- 2 C plain flour
- 1/2 C dessicated coconut
- 1/4 C coconut chips
- 1/2 t baking soda
- 1/2 t salt
- 3/4 C caster sugar
- 3/4 C brown sugar
- 170 grams butter, melted and cooled
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 C frozen raspberries
- 1 C dark chocolate chips
- Prepare two baking sheets with baking paper. And preheat oven to 160 degrees.
- Whisk together flour, baking soda, salt and coconuts. Set aside.
- In the bowl of a stand mixer or another large bowl, cream together both sugars with the melted butter for about 2 minutes. Add the egg + yolk and mix until well combined.
- Add the dry ingredients into wet ingredients, mixing until a dough forms.
- Using a spatula, gently fold in the raspberries and chocolate chips. You want to ensure the raspberries are well mixed, but careful not to overmix which will melt the raspberries and add unnecessary liquid to your cookie dough.
- If time allows, chill mixture in fridge for 15 minutes.
- Remove dough from the fridge and scoop tablespoonfuls onto the baking trays. Space generously to avoid joining as they spread quite a lot.
- Bake in preheated oven for 15 minutes turning half way and swapping racks (the cookies will look undercooked and seem too soft. This is the exact time to remove. DO NOT be tempted to cook longer as they firm up considerably when cool.
- Allow to cool completely on the baking tray before removing.
- Coconut chips can be omitted and substituted for more dessicated or shredded coconut.