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WW Recipe of the Day: Chocolate Coconut Covered Cherries
The Holidays are almost on us and I’ve been searching for easy peasy ways to celebrate all of my favorites without fuss and guilt. Here’s a treat that fits the bill—Chocolate Coconut Covered Cherries!
Yummy, gooey, pretty, and fast, originally this was created with fresh cherries. That means pits though and they can be tricky to remove and still keep the cherry’s shape. And then there’s the question of availability. Great in the summer but after August, they are hard to find here in the southwest.
Enter frozen sweet large Bing cherries available all year round in the freezer section of most supermarkets. I’m a big fan of Trader Joe’s frozen berries and was delighted to find the cherries there.
Then it’s just a question of melting part of your favorite chocolate bar and rolling everything up in coconut. Have fun! You’ll feel like a master pastry chef and you’ll be serving elegant tasty treats worthy of a picture.
How Many Calories and WW Points in these chocolate cherries?
According to my calculations, each serving has 46 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
1 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Chocolate Coconut Covered Cherries Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Remove the cherries from the freezer and thaw for 5 minutes.
Step 3: Place a toothpick through each of the cherries and set on a small plate.
Step 4: Break the chocolate into small chunks and heat for about 1 minute in the microwave (affiliate link). It will be almost melted. Stir to fully melt and set aside.
Step 5: Place the coconut on another small plate or shallow bowl.
Step 6: Roll the cherries in the chocolate and then coat with the coconut.
Step 7: Place on serving dish and enjoy.
Recipe Notes, Variations and Substitutions
If you use frozen cherries that are unthawed, the chocolate will adhere immediately to the cherries and instantly dry. You’ll have to gently dip them again to “glue” on the coconut.
I’d like to try this with large seasonal grapes—either red or green. I’m sure that will be tasty too and grapes are available throughout the year.
A teaspoon or so of your favorite liqueur can be stirred into the chocolate once it’s melted.
Serving Suggestions
These treats are made to be savored on their own. If you’re making a holiday tray they’ll be at home with other easy options like chocolate covered dried apricots, favorite holiday cookies, skinny truffles and cupcakes.
Ways to Use Leftovers
Any extra cherries keep for up to 3 days in the fridge. I left them uncovered, however if you have a really full fridge with lots of strong flavors, use a covered container to store them.
If you’ve made these Chocolate Covered Cherries, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chocolate Coconut Covered Cherries
Equipment
Ingredients
- 8 frozen cherries, unthawed
- 1.75 ounces dark chocolate (that's about 1/2 a regular 3.5-ounce bar)
- 1/3 cup shredded unsweetened coconut
Instructions
- Remove the cherries from the freezer and thaw for 5 minutes.
- Place a toothpick through each of the cherries and set on a small plate.
- Break the chocolate into small chunks and heat for 1 minute in a microwave (affiliate link). It will be almost melted. Stir to fully melt and set aside.
- Place the coconut on another small plate or shallow little bowl.
- Roll the cherries in the chocolate and then coat with the coconut. Place on a serving dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
