Cherry Coconut Cookies Food

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CHERRY COCONUT COOKIES



Cherry Coconut Cookies image

These cherry coconut cookies, from my grandma's recipe, are super yummy with a subtle, not-too-sweet cherry flavor. They bake up slightly crisp on the outside with a chewy soft inside. Top with a vanilla-cherry glaze and decorate with red sugar! These yummy homemade cookies will be the star of your cookie exchange!

Provided by Amy

Categories     Dessert

Time 1h16m

Number Of Ingredients 14

1 cup sugar
3/4 cup butter, room temperature
1 egg
1 tsp vanilla extract
2 cups sifted all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped maraschino cherries
1/2 cup grated, sweetened coconut
1/2 cup chopped nuts (pecans or walnuts)
1 cup powdered sugar
2 tbsp maraschino cherry juice (from the jar)
2 tbsp melted butter
1 tsp vanilla extract

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).

Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

COCONUT CHERRY SURPRISE COOKIES



Coconut Cherry Surprise Cookies image

A cookie ball dipped in confectioners' powdered sugar icing, then topped in coconut. Each scrumptious cookie has a hidden maraschino cherry surprise. A great cookie for the holidays.

Provided by Lela

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h16m

Yield 36

Number Of Ingredients 13

36 maraschino cherries, drained and juice reserved
½ cup slivered almonds
1 (8 ounce) package shredded coconut
3 drops green food coloring
3 drops red food coloring
1 cup butter, softened
½ cup confectioners' sugar
1 tablespoon water
1 teaspoon almond extract
2 cups all-purpose flour
½ cup quick cooking oats
¼ teaspoon salt
1 (16 ounce) package confectioners' sugar

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.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 23.9 g, Cholesterol 13.6 mg, Fat 10.1 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 55.4 mg, Sugar 14.4 g

CHEERY CHERRY COOKIES



Cheery Cherry Cookies image

With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 11

1 cup packed brown sugar
3/4 cup butter, softened
1 large egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup maraschino cherries, well drained and chopped
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT AND CHERRY COOKIES



Coconut and Cherry Cookies image

Chewy and moreish, a treat at teatime.

Provided by qas5saq

Time 30m

Yield Makes Biscuits

Number Of Ingredients 0

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.

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS



Cherry-Topped Lemon-Coconut Cookie Cups image

"I?ve always loved how lemon and coconut taste together. As for the cherries, I have five grandkids and whenever I make something for them, I put a cherry on top!" says Patrice.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 32

Number Of Ingredients 13

Cooking spray
2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 large egg, at room temperature
2 cups sweetened shredded coconut
1 1/2 tablespoons grated lemon zest, plus 1/4 cup lemon juice (from 2 lemons)
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3/4 cup white chocolate chips
1/4 cup cream of coconut
32 maraschino cherries, patted dry

Steps:

  • Preheat the oven to 375 degrees F. Coat 32 mini-muffin cups with cooking spray; set aside.
  • Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, 1/2 cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low; gradually beat in the flour mixture until just combined.
  • Drop 1 1/2 tablespoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a 1/2-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely.
  • Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining 1/2 tablespoon lemon zest and 1 tablespoon lemon juice.
  • Put the remaining 1 1/2 cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (If the melted white chocolate starts to thicken, microwave again to soften.) Let sit until set, about 10 minutes.

CHRISTMAS CHOCOLATE CHERRY COOKIES



Christmas Chocolate Cherry Cookies image

This is a great recipe for a christmas cookie. I make it every year for the family. My kids like the chocolate chips while the grownups prefer the maraschino cherries and coconut.

Provided by VillageMom

Categories     Dessert

Time 25m

Yield 24-36 cookies

Number Of Ingredients 10

1 cup shortening
1 1/2 cups white sugar
2 large eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 1/2 cups chopped maraschino cherries

Steps:

  • Cream shortening and sugar in large bowl with electric mixer until well blended.
  • Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
  • Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
  • Drop dough by spoonfuls onto greased cookie sheets.
  • Bake at 350° for 12-15 minutes or until lightly browned around edges.

Nutrition Facts : Calories 237.1, Fat 14.6, SaturatedFat 6.6, Cholesterol 15.5, Sodium 48.4, Carbohydrate 26.3, Fiber 1.6, Sugar 16.8, Protein 2.3

CHERRY ALMOND CHEWS



Cherry Almond Chews image

I make these attractive cherry coconut cookies every Christmas for family and friends. During that busy time of year, I appreciate the fact that they freeze well, so I can make them ahead.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/2 cups sweetened shredded coconut
3/4 cup chopped almonds or pecans, optional
1 jar (16 ounces) maraschino cherries, drained and halved

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.

Nutrition Facts : Calories 152 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT MACAROONS WITH A CHERRY TOP



Coconut Macaroons With a Cherry Top image

My mother made these at Easter but the recipe wasn't written down. After much research, I worked with the recipe from Diane Rattay on About.com, and modified it to add the maraschino cherries like my mom did. Be sure to whip the egg whites thoroughly until stiff and glossy. A bonus is that these are a non-fat cookie.

Provided by CookinDiva

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
3 cups flaked coconut
1/4 cup all-purpose flour
18 maraschino cherries, cut in half, well drained
2 tablespoons maraschino cherry juice

Steps:

  • Preheat oven to 300°. Line baking trays with parchment paper.
  • Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
  • Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
  • Using a mixer, beat egg whites and salt at high speed until soft peaks form.
  • Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
  • Beat in vanilla. With a rubber spatula, fold in coconut and flour.
  • Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
  • Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
  • Store in tightly covered container for up to 3 days.
  • Makes 36 cookies.

Nutrition Facts : Calories 51.5, Fat 2, SaturatedFat 1.9, Sodium 31.5, Carbohydrate 8.2, Fiber 0.8, Sugar 6.4, Protein 0.5

CHEWY COCONUT COOKIES



Chewy Coconut Cookies image

Lots of coconut and sugar make these cookies chewy and delicious.

Provided by N. Hoff

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 50m

Yield 36

Number Of Ingredients 9

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

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.

Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g

COCONUT CHERRY DROPS



Coconut Cherry Drops image

My momma has been making these since I was little at Christmas time. They were MY favorite, therefore, Santa got them every year also! I now make them every year for me and my husband. I hope you enjoy them.

Provided by Lisa Goad

Categories     Cookies

Time 1h

Number Of Ingredients 10

1 1/4 c all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
1/2 c sugar
1 egg
1 c coconut, flaked (sweetened)
1/2 c chopped pecans or walnuts
1/2 c maraschino cherries, diced
1 tsp almond extract

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.

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