Cherry Coconut Cookies

Course: Dessert

Cuisine: Christmas, Holidays, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 203kcal

Author: Lord Byron's Kitchen

The combination of toasted shredded coconut with the chewy sweetness of candied cherries is unbeatable - especially in a holiday cookie recipe! Cherry Coconut Cookies are light and fluffy, and there's no risk of them drying out with all of those cherries packed in! Delicious and pretty too, these would be a great addition to your annual cookie box!

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Ingredients

1 cup butter, softened
1/2 cup sweetened condensed milk
1 teaspoon almond extract
2 cups all-purpose flour
3 teaspoons baking powder
1 cup desiccated unsweetened coconut, toasted
1 1/2 cups candied cherries (one cup finely chopped, save the additional 1/2 cup for topping each cookie)

Instructions

Add the softened butter to a mixing bowl and beat until light and creamy – about three minutes.
Next, pour in the sweetened condensed milk and add the almond extract. Beat into the butter for two minutes.
Scrape down the sides of the bowl and beat again for another minute or two.
Next, add the flour and baking powder. Beat into the butter and milk mixture until mixed through.
Add the toasted coconut and chopped candied cherries. Beat until just incorporated.
Using a cookie scoop, portion the dough into mounds onto a parchment paper lined baking sheet. Be sure to leave at least two inches between each mound of cookie dough.
Top each cookie with one whole candied cherry.
Bake for 12 minutes at 320 degrees F.
Remove from the oven and leave the cool slightly on the pan for five minutes.
Finally, remove from the baking sheet and transfer to a wire cooling rack. Allow cookies to fully cool before storing.

Nutrition