adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut Cherry Surprise Cookies
0 Likes
Prep Time:
40 minutes
Cook Time:
16 minutes
Total Time:
76 minutes
Cherries hidden in sugar-coated cookies with coconut topping, a delightful holiday treat.
Ingredients:
  • 36 maraschino cherries, drained and juice reserved
  • 0.5 cup slivered almonds
  • 1 (8 ounce) package shredded coconut
  • 3 drops green food coloring
  • 3 drops red food coloring
  • 1 cup butter, softened
  • 0.5 cup confectioners' sugar
  • 1 tablespoon water
  • 2 cups all-purpose flour
  • 0.5 cup quick cooking oats
  • 1 (16 ounce) package confectioners' sugar
Instructions:
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Lay drained cherries on a paper towel.
  • Pulse slivered almonds in a food processor until finely ground. Transfer to a bowl.
  • Grind coconut in the food processor until finely chopped. Transfer 1 cup to a resealable plastic bag, add 3 drops of green food coloring, seal, and shake well. Pour into a bowl. Transfer the rest of the coconut to another resealable bag, add 3 drops of red food coloring, seal, and shake. Pour into a separate bowl.
  • In a large bowl, use an electric mixer to beat together butter and 1/2 cup of sugar until light and fluffy. Mix in water and almond extract.
  • In a bowl, mix flour, ground almonds, oats, and salt. Gradually blend the flour mixture into the butter mixture until a crumbly dough forms.
  • Encase each cherry in 1 tablespoon of dough, shaping into balls. Arrange them 2 inches apart on the baking sheet.
  • Bake in the preheated oven for 16 to 18 minutes until cookie bottoms are lightly browned. Then, cool on a wire rack.
  • Cover a baking sheet with waxed paper. In a bowl, combine a 16-ounce package of sugar with enough reserved cherry juice to make a smooth dipping consistency. Dip the tops of the cooled cookies in the icing followed by the colored coconut. Allow the cookies to set on waxed paper for about 20 minutes.

Similar Recipes