Coconut Cherry Drops Food

CHERRY-COCONUT SLICES

Steps:

• In a large bowl, mix cracker crumbs, marshmallows, coconut and cherries; stir in condensed milk and flavoring. Press into a greased 8-in. square baking pan., For frosting, in a small saucepan, combine brown sugar, butter and milk. Bring to a boil, stirring constantly; cook and stir 3 minutes. Transfer to a small bowl; cool until lukewarm, about 15 minutes. Stir in confectioners' sugar until smooth. Spread over crumb mixture; refrigerate until set, about 1-1/2 hours., Cut into bars. Store in an airtight container in the refrigerator.

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.

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.

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*.

COCONUT CHERRY DROPS

Steps:

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

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.

CHERRY DROP COOKIES

Steps:

• Beat the butter, egg yolks and brown sugar until creamy. Add vanilla and beat again. Remove beater and get a spoon to mix the rest of the way. Alternate adding flour, nuts and candied cherries.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake at 350F for 12-13 minutes. These cookies will brown very fast due to the butter content. You should remove them when the bottoms are just starting to turn brown.