Cherry Coconut Cookies Recipes

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT CHERRY BARS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch square pan.
• In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
• In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

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.

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.

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 COOKIES

Steps:

• Heat oven to 400º. Mix butter, shortening, sugar, and eggs thoroughly. Stir in sour cream, lemon extract and orange rind.
• Mix dry ingredients together; mix into butter mixture. Add cherries, orange slices and coconut.
• Drop dough by rounded tablespoonfuls on ungreased baking sheet. Flatten slightly.
• Bake 8 to 10 minutes or until lightly browned. Tip: I used a little bit of flour on the cutting board to make dicing the orange slices easier.

CHERRY ALMOND CHEWS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

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.

COCONUT AND CHERRY COOKIES

Steps:

• Line baking sheets with non-stick liner or baking parchment
• Set the oven to gas mark 4 or 180C
• Tip the butter and sugar into a bowl and beat them together until smooth.
• Add the beaten egg.
• Add the coconut to the creamed mixture and then the flour.
• Mix all the ingredients together to give a smooth, firmish dough.
• Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to about 4-5cm (1 1/2-2in) in diameter and place them on the lined baking sheets. The cookies spread slightly during cooking, so don't place them too close together. Press half a glace cherry on top of each biscuit.
• Bake the biscuits in the centre of the oven for 15 mins (13 mins in a fan oven) or until they are a light-golden colour.
• Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely.
• Storage and freezing tips: The biscuits may be stored in an airtight container for up to 2 days. They can also be packed in a freezer container and frozen for up to 1 month. Allow the biscuits to defrost, and then warm them through in a hot oven to refresh them before serving.