Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast Coconut Flakes: Spread coconut flakes on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Let cool.
- Brown the Butter: Melt Butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until golden brown and fragrant (about 5-7 minutes). Let cool slightly.
- In a medium bowl, whisk together all Dry Ingredients.
- In a large bowl, cream together browned Butter and both Sugars until light and fluffy.
- Beat in Eggs one at a time, then stir in Vanilla Bean Paste and Molasses.
- Gradually add Dry Ingredients to Wet Ingredients, mixing until just combined.
- Gently fold in Chocolate, Pecans, and Dried Cherries.
- Drop by rounded tablespoons onto prepared baking sheets.
- Sprinkle lightly with flake Sea Salt.
- Bake for 12-15 minutes, or until golden brown around the edges.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
