Coconut Cherry Cookies Recipes

CHERRY COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together butter and sugar.
• Mix egg and vanilla into butter/sugar mixture until combined.
• Sift together flour, baking powder, and salt.
• Add sifted dry ingredients and cherries, coconut, and nuts to butter/sugar mixture and mix until combined.
• Drop onto greased cookie sheet. We used a 2 tbsp scoop, leveled to form our cookies.
• Bake cookies at 375 degrees for 10-12 minutes. Cookies should be very sligthly browned on the edges. Transfer to wire rack to cool.
• While cookies are cooling, make the glaze by combining powdered sugar, cherry juice, melted butter, and vanilla extract in a small bowl. Stir until smooth. If the glaze starts to harden up, you can microwave it for about 6-7 seconds to thin it out again.
• Once cookies are cool, top with glaze and decorate with sprinkles (optional).

COCONUT CHERRY SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place drained cherries on a paper towel.
• Grind slivered almonds in a food processor. Transfer to a bowl.
• Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
• Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
• Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
• Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

CHEERY CHERRY COOKIES

Steps:

• In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.

CHOCOLATE COCONUT CHERRY COOKIE

Steps:

• Cream shortening and sugar in a large bowl.
• Ad eggs and extract beating on medium speed for 2 minutes.
• Combine flour, baking powder and salt.
• Add to creamy mixture gradually beating on low speed.
• Stir in chips, coconut and cherries (coarsely chopped).
• Drop table spoon fill in greased baking sheet.
• Bake 12 to 15 minutes at 350°F.