Chocolate Cherry Coconut Brownies

• 3/4 cup dried sour cherries
• 3/4 cup orange liqueur, such as Grand Marnier
• 1/4 cup large unsweetened coconut flakes*
• 1 1/2 cups semisweet chocolate chips, divided
• 3/4 cup unrefined (virgin) coconut oil*
• 1/2 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill
• 1/4 cup Dutch-process unsweetened cocoa powder
• 1/2 teaspoon fine sea salt
• 1 cup turbinado sugar (raw cane sugar)
• 4 eggs
• 1 teaspoon vanilla

1. Preheat oven to 350u0b0. Oil a 9- by 9-in. baking pan and line bottom with a sheet of parchment paper large enough to come up 2 opposite ends of pan and hang over sides. Put cherries in a small bowl and pour in liqueur. Let soak 30 minutes. Meanwhile, toast coconut on a rimmed baking sheet until golden, 3 to 5 minutes.
2. Meanwhile, in a microwave-safe bowl, melt 3/4 cup chocolate chips with the coconut oil, heating in 20-second bursts and then stirring, until chocolate is 3/4 melted. Stir until melted, then cool slightly.
3. Whisk flour, cocoa powder, and salt together in a medium bowl. Add sugar, eggs, and vanilla to melted chocolate and whisk to mix. Whisk in flour mixture. Drain cherries (save liqueur for cocktails). Stir cherries and remaining 3/4 cup chocolate chips into batter.
4. Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let brownies cool (or chill), then lift out using parchment paper and cut into 1 1/2-in. squares.
5. Arrange brownies on a serving tray and top with coconut flakes.
6. *Virgin coconut oil is cold-pressed, isn't hydrogenated, and has a clean, sweet taste. Find it, along with coconut flakes, at well-stocked grocery stores.
7. Make ahead: 3 days, chilled airtight.

sour cherries, orange liqueur, unsweetened coconut, chocolate chips, coconut oil, flour, dutch, salt, turbinado sugar, eggs, vanilla

Taken from www.myrecipes.com/recipe/chocolate-cherry-coconut-brownies (may not work)