Cherry Coconut cookies

So this happened at work on Monday:


That’s Prince Harry (or “the Ginger”, as he’s referred to in my household), Prime Minister Trudeau, Mayor John Tory and members of the Canadian Sledge Hockey team.  Harry was in town to talk about the Invictus Games, which Toronto will play host to in 2017.

As Ryerson welcomed British royalty to campus, I wanted to make something British in his honour.  Hence, the Cherry Coconut cookies were whipped up on Sunday night.  Although, in my haste I forgot to take a picture.  I know, I know… for shame as a cooking/baking blog.  However, I can confirm that I have had MANY requests for this recipe after I brought these cookies into the office on Monday.  So here it is:


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter – room temperature
  • 3/4 cup brown sugar
  • 1/4 cup refined white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 1/2 cups glace (sugared) cherries*, finely chopped
    (*you can generally find these in Canada at the Bulk Barn)  You can also use a ‘fruit mix’ which is usually used in fruit cakes and has cherries, ginger, orange peel and lemon peel for a different taste)


  1. Preheat oven to 350F
  2. Combine your dry ingredients in a bowl (flour, baking soda, and salt) and set aside.
  3. In a medium bowl, cream the butter, brown and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the dry ingredients, then mix in the coconut and cherries.
  4. Drop dough by teaspoonfuls onto an ungreased cookie sheet and press with a spoon or fork. Cookies should be about 3 inches apart.
  5. Bake for 10-13 minutes in the preheated oven, until the edges are golden brown.
  6. Remove from oven and allow to cool for 5 minutes before transferring to wire racks.

Enjoy with a nice cup of tea.