Coconut Cherry Drops Recipes

COCONUT CHERRY DROPS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. With mixer, cream together butter, sugar, almond extract,and egg .
• 3. Add, mixing on low, flour, baking powder, salt, until just combined.
• 4. With a spoon or spatula, fold in coconut nuts and cherries.
• 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

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).

CHERRY COCONUT DROPS

Steps:

• Grease and flour a cookie sheet, set aside.
• In a medium mixing bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in the chopped candied cherries.
• Drop dough by slightly rounded teaspoons 1 inch apart onto the prepared cookie sheet.
• Bake at 350° for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for a minute or two and transfer cookies to a cooling rack to cool.
• *Prep time is an approximation*.

OLD FASHIONED COCONUT DROPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
• Bake 8 minutes or until lightly browned.

CHOCOLATE CHERRY DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.