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These Toasted Coconut Cherry Cookies are chewy with a nutty coconut flavor. They only take 20 minutes to make and help use up some of your ripe in-season cherries! 

A stack of three Toasted Coconut Cherry Thumbprint Cookies on a wooden cutting board.
toasted coconut cherry cookies

📝 Why You’ll Love These Coconut Cherry Oatmeal Cookies:

  • Taste: The coconut has a touch of natural sweetness that pairs so so well with the semi-tart cherries. It’s divine. 
  • Texture: Soft interior with some flakey, crispy coconuty bits on the outside.
  • Time: These toasted coconut cherry cookies only take 20 minutes. That’s half an episode of The Office. If you’re having late-night cravings, these can be baked and ready basically instantaneously. Honestly, these cookies are just about perfect.
  • Seasonal Produce: Does anyone else buy too much produce and then have to rush to use it all up (or freeze it) a week or two later? This happens a lot for me, mostly with fruit since it goes bad relatively quickly. I often find myself trying to incorporate ripe produce into baking recipes. What better way to use up remaining fresh cherries, than by putting them into a cookie?
  • Why We Love These Cookies: Cherries and Coconut. Not your typical combo for a cookie, but the flavors go so well together. What I love about incorporating coconut in these cookies, is the fact that it gets a little crispy while baking.
toasted coconut cherry thumbprint cookies on a speckled white ceramic plate with a mug of fresh cherries blurred in the background.
toasted coconut cherry cookies

Ingredients

Let’s start by gathering ingredients! These toasted coconut and cherry cookies only have 10 pantry friendly ingredients and they are:

  • Coconut Oil
  • Brown Sugar
  • Flax Egg
  • Vanilla Extract
  • All Purpose Flour
  • Old Fashioned Oats
  • Coconut Flakes
  • Baking Powder
  • Salt 
  • And Fresh Cherries!

Step By Step Instructions

Make the Cookie Dough

STEP 1: Mix together all the wet ingredients. In a medium-size bowl, mix together the coconut oil, brown sugar, flax egg, and vanilla.

STEP 2: Then add the flour, oats, baking powder, salt, and coconut flakes to the bowl, on top of the wet ingredients. With a fork, gently mix together the dry ingredients so everything is incorporated together.

STEP 3: Then stir the wet and the dry together until a soft dough forms.

Baking the Cookies

STEP 4: This dough is awesome because it requires no chill time! To bake the cookies all you need to do is roll the dough into 1 inch balls. Then, press down the tops of the balls with your thumb, and place 1-2 cherry halves onto the tops of each cookie.

STEP 5: If you’d like a little extra texture on your cookie, sprinkle some additional coconut flakes on top of each one. Next, bake for 10-12 minutes at 375F, until coconut is toasted on top and golden brown.

A hand dunking a toasted coconut cherry oatmeal cookie in a glass of almond milk.
serving the cookie with almond milk

Serving & Storage

These cookies are great dunked in a glass of cold almond milk on a warm, sunny summer afternoon. They have a bit of a tropical feel from the toasted coconut which makes them a perfect treat for spring and summer.

⏲️ Storage: The baked and cooled cookies can be stored in an airtight container at room temperature for 3-4 days. They can also be frozen in a freezer baggie for up to 2 months.

More Vegan Desserts & Cookies:

Did you make This Toasted Coconut CHerry COokie Recipe?
I’d love to know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below! 

Toasted Coconut Cherry Oatmeal Cookies

5 from 4 votes
Rate this Recipe
By Emily
Soft and chewy with a crispy exterior, these vegan toasted coconut cherry thumbprint cookies are a quick and easy end of summer treat to make.
10 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 cookies
10 cookies

Ingredients

  • ¼ cup coconut oil , room temperature
  • ½ cup light brown sugar
  • 2 tbsp ground flaxseed, mixed with 5 tbsp water, for 2 flax 'eggs'
  • 2 tsp pure vanilla extract
  • 1 cup all purpose flour
  • ½ cup old fashioned oats
  • cup coconut flakes, sweetened
  • ½ tsp baking powder
  • 1 pinch salt
  • 5-7 whole fresh cherries, pitted and halved

Instructions

  • Preheat the oven for 375 degrees Fahrenheit.* 
  • Mix the ground flaxseed with 5 tbsp of water in a small bowl. Set aside to thicken for 5 minutes.
    2 tbsp ground flaxseed
  • Mix together the coconut oil, brown sugar, thickened flax eggs, and vanilla together in a medium bowl.
    ¼ cup coconut oil, ½ cup light brown sugar, 2 tbsp ground flaxseed, 2 tsp pure vanilla extract
  • Add the flour, oats, baking powder, salt and coconut flakes to the bowl. Stir until a soft dough forms.
    1 cup all purpose flour, ½ cup old fashioned oats, ⅓ cup coconut flakes, ½ tsp baking powder, 1 pinch salt
  • Roll the dough into 1 inch balls. Press down the tops of the balls with your thumb. 
  • Place 1-2 cherry halves onto the tops of each cookie.
    5-7 whole fresh cherries
  • Optional- sprinkle some additional coconut flakes on top of each cookie. 
  • Bake for 10-12 minutes, until coconut is toasted on top and golden brown.

Recipe notes

*If using a convection oven, bake these at 350 degrees Fahrenheit.

Nutrition

Serving: 1gCalories: 163kcalProtein: 5gFat: 8g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Baked Goods
Cuisine American

© Thank You Berry Much. Content and photographs are copyright protected. Sharing of this blog post is encouraged and appreciated, copying or pasting full recipes to any social media, website or print is strictly prohibited.

toasted coconut cherry thumbprint cookies

Did You Make This?

Leave a star rating and a comment below to let others know how it turned out for you!

three toasted coconut cherry cookies on a marble counter next to a glass of almond milk.
toasted coconut oatmeal cherry cookies

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Recipe Rating





5 from 4 votes (4 ratings without comment)

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