Coconut and sour cherry chocolate drizzle cookies

MAKES 26

110g dried sour cherries (see Cook’s Note)

75g shredded coconut

1 x quantity choc-chunk tahini cookie dough (see basic recipe, page 36), chocolate not-yet added

Preheat oven to 160C/gas 3. Line 2 large baking trays with nonstick baking paper.

• Add the cherries and coconut to the cookie dough (reserving the chocolate for melting later) and fold to combine. Roll heaped tablespoons of the dough into 26 balls and place on the trays. Flatten the cookies slightly and bake for 12-14 minutes or until golden. Allow to cool on the trays.
• While the cookies are cooling, place the chocolate in a small saucepan over medium heat and stir until melted and smooth.
• Use a spoon to drizzle the chocolate over the cooled cookies and allow to set before serving.

COOK’S NOTE Dried sour cherries have a sweet but tart flavour – I love the extra chewiness they add to these cookies. They’re sold in most supermarkets, but if you can’t find them, swap in dried cranberries instead.

• Recipes © Donna Hay 2019