Recipe Scene: Chocolate Coconut Cherry Biscuits

I sometimes call these cherry ripe biscuits given the cherry, chocolate and coconut combination, but that may breach some kind of copyright so for the purposes of this recipe I will rename them.   Although they might seem to have a lot of ingredients they are all things that you’ll probably have in your cupboard.  Although the recipe makes quite a lot I usually do a double batch as they don’t last long. Make them.  You won’t regret it.  And I challenge you to stop at one.



250 grams butter, softened

1 teaspoon vanilla extract

¾ cup (165g) sugar

¾ cup (165g) brown sugar

1 egg

20 cups (300g) plain flour

¼ cup cocoa powder

1 teaspoon bicarbonate soda

½ cup (25 grams) desiccated coconut

¼ cup (50g) chopped glace cherries

400 g chocolate of your choice – chopped eating chocolate, chocolate drops or a combination



  1. Preheat oven to 180 degrees C and line trays with baking paper.
  2. Cream the butter, vanilla and sugars until light and creamy. Stir in remaining ingredients.
  3. Roll into balls, place on trays and bake for about 12 minutes or until cooked but still a little soft.
  4. Cool on trays for a few minutes then transfer to a cooking rack.

About Mandy Hall 962 Articles
Mandy is a music photographer & writer. She runs Mandy Hall Media, which includes Photography, Social Media marketing, PR & Graphic Design for the music industry. She is also a web developer - she created and supports this website.

1 Comment

  1. hi, i am after the recipe for the cherry coconut biscuits from the big biscuit book. i loaned the book and did not get it back

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