Coconut Cherry Balls Food

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 TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

COCONUT CHOCOLATE-COVERED CHERRIES

Steps:

• In a large bowl, beat butter and confectioners' sugar until smooth. Beat in milk and vanilla until well blended and mixture looks like softened butter. Fold in the coconut and walnuts. , With moist hands, shape 2 teaspoonfuls of coconut mixture around each cherry, forming a ball. Place on a waxed paper-lined baking sheet. Cover and refrigerate for 1 hour or until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip coated cherries into chocolate. Place on waxed paper; let stand until set. Store in an airtight container at room temperature for up to 1 month.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

COCONUT CHERRY BALLS

Steps:

• 1) Cream together all ingredient except the graham crumbs.
• 2) Drain cherries and pat with a paper towel.
• 3) Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
• 4) Roll ball in graham crumbs
• 5) Place in fridge or freezer.

NO-BAKE CHERRY BALLS

Steps:

• Dry the cherries on paper towel.
• Cream the butter and gradually mix in the icing sugar and orange juice.
• Add coconut and mix well.
• Note: this mixture will be soft.
• Roll a small portion of the coconut mixture evenly around each cherry and then roll in graham wafer crumbs.
• Place on wax paper and keep cool.

CHEWY COCONUT CHERRY BARS

Steps:

• Preheat oven to 350*.
• Combine flour, baking soda, oats and brown sugar.
• Cut in shortening until crumbly.
• Press into a 9 x 13 pan, and bake for 10 minutes.
• Beat eggs, brown sugar and almond extract thoroughly.
• In a separate cup, mix together the flour, baking powder and salt.
• Add to the egg/sugar mixture and blend well.
• Stir in the coconut, cherries and pecans.
• Spread evenly over crust.
• Bake for 25 minutes or until lightly brown.
• Cool completely before icing.
• Beat all icing ingredients together until smooth and creamy.
• Spread or over the baked mixture.
• Cut into squares.

CHERRY CHEESECAKE BALLS

Steps:

• Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
• Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
• Refrigerate for 2 hours before serving.

CHERRY NUT BALLS

Steps:

• Mix together all ingredients except nuts. Refrigerate for two hours.
• Shape into 1-inch balls and roll each in ground nuts.
• Serve immediately or cover and keep in refrigerator until ready to eat.

CHERRY BALLS

Steps:

• Mix thoroughly butter, icing sugar, milk, almond extract and fine coconut.
• Roll each cherry in above mixture, then in graham wafer crumbs.