12 Days of Cookies – Chocolate Covered Cherry Cookies

Wednesday, December 24, 2008

12 Days of Cookies – Chocolate Covered Cherry Cookies

I let Hubby chose the last cookie for the 12 Days of Cookies. I gave him a list of 5 that came out of my Google Reader. He chose these chocolate covered cherry cookies. Like I have been doing recently, I made a 1/2 batch of these cookies. Hubby and I have started putting on holiday weight and it’s not even the holidays yet! This blog could be the death of me… I did only got 14 cookies out of my half batch. I used my cookie scoop to portion the dough, so apparently I made mine bigger than the original poster did.

These cookies are very good. I love the two textures of chocolate on them. And the surprise of a cherry in the middle is very good. I will definitely make these again sometime. Since they’re not overly holiday-ey they could be made any time of the year.

Chocolate Covered Cherry Cookies – from A Good Appetite
1 1/2 c all-purpose flour
1/2 c unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c unsalted butter, softened
1 c sugar
1 egg
1 1/2 t vanilla
24 maraschino cherries
1/2 c semisweet chocolate chips – I used a mix of semisweet & bittersweet
1/4 c sweetened condensed milk

Preheat oven to 350 F.

Mix the flour, cocoa, baking soda, baking powder & salt together, set aside.

In a mixer beat the butter until softened. Add the sugar & cream until like & fluffy. Beat in the egg and vanilla. Add the flour mixture & beat until well mixed.

Roll the dough into 1-inch balls & place them 2 inches apart on an ungreased cookie sheets. Use your thumb to make an indentation in the center of each cookie.

Drain the cherries reserving the juice. Remove the stems & cut the cherries in half. Place 1/2 of a cherry into the indentation in each cookie.

Put the chocolate chips & condensed milk in a small saucepan. Stir over low heat until the chocolate is melted. Stir in 4 teaspoons of the cherry juice. Spoon 1/2 – 1 teaspoon of chocolate over the top of each cherry covering it completely. If the chocolate is too thick add a little more cherry juice.

Bake for 10 minutes & cool on a rack.

These cookies will freeze well. Individually freeze them on a cookie sheet. Once frozen place them in a box with wax paper between layers then back into the freezer.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies
Day 8: Snickerdoodles
Day 9: Candy Cane & Mint Kiss Cookies
Day 10: Chocolate Peppermint Meringue Cookies
Day 11: Butter Ball Cookies

Cookies, Dessert

3 comments »

16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

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Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!
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2

FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

This cake looks beautiful and I love the addition of toasted coconut!
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Christina — April 6, 2011 at 4:32 pm

I love love cakes with coconut. So delicious.
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4

Maria — April 6, 2011 at 4:33 pm

Beautiful cake!
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5

DeliciousDish — April 6, 2011 at 4:48 pm

Totally agree – the more layers the better! The cake looks stunning!
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Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!
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Evan — April 6, 2011 at 5:29 pm

This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.
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Bianca Garcia — April 6, 2011 at 5:34 pm

This sounds wonderful. Coconut with lemon curd, yummmm!
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Taryn — April 6, 2011 at 5:49 pm

This looks fantastic – so springy and beautiful, and absolutely delish 🙂
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ammy 92 — April 6, 2011 at 6:28 pm

what a wonderful cake!
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ErinsFoodFiles — April 6, 2011 at 6:30 pm

Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.
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Shannon — April 6, 2011 at 8:01 pm

ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!
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A Boston Food Diary — April 6, 2011 at 8:30 pm

OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!
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Aimee — April 6, 2011 at 8:47 pm

Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!
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Nutmeg Nanny — April 6, 2011 at 9:31 pm

Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂
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Kelly Jaremco — April 29, 2015 at 8:39 pm

I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

Couple questions…

Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

Thanks !!!
Kelly

P.S
This is the first cake I’ve ever baked !!! lol