COCONUT CHERRY SURPRISE COOKIES
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
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
COCONUT AND CHERRY COOKIES
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
"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
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.
CHEERY CHERRY COOKIES
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
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.
CHEWY CRISPY COCONUT COOKIES
Crispy, chewy, coconut, oatmeal, cornflake cookies. Wow are these good!
Provided by Melissa J
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
- Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 130.4 mg, Sugar 8.3 g
CHOCOLATE COCONUT CHERRY COOKIE
Make and share this Chocolate Coconut Cherry Cookie recipe from Food.com.
Provided by Brigitte
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar in a large bowl.
- Ad eggs and extract beating on medium speed for 2 minutes.
- Combine flour, baking powder and salt.
- Add to creamy mixture gradually beating on low speed.
- Stir in chips, coconut and cherries (coarsely chopped).
- Drop table spoon fill in greased baking sheet.
- Bake 12 to 15 minutes at 350°F.
Nutrition Facts : Calories 158, Fat 9.7, SaturatedFat 4.4, Cholesterol 11.8, Sodium 32.1, Carbohydrate 17.5, Fiber 1, Sugar 11.2, Protein 1.5
COCONUT CHERRY CHOCOLATE KISS COOKIES
Peeling silver foil from the chocolate kisses is like picking berries. One to keep, one to eat, one to keep,one to eat...
Provided by Potluck
Categories Dessert
Time 45m
Yield 54 serving(s)
Number Of Ingredients 11
Steps:
- To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
- Add egg yolk and vanilla. Beat well.
- Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
- Gradually add to creamed mixture.
- Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
- To bake-Shape dough into 1 inch balls.
- Roll in coconut.
- Place on ungreased cookie sheet.
- Bake 350°F for 10-12 minutes or until lightly browned.
- Remove from oven. Immediately press 1 kiss in center of each cookie.
- Cool 1 minute.
- Carefully remove from cookie sheet. Cool completely on wire racks.
Nutrition Facts : Calories 95.2, Fat 5.5, SaturatedFat 3.8, Cholesterol 9.2, Sodium 59.4, Carbohydrate 10.9, Fiber 0.5, Sugar 7.9, Protein 1.1
CHERRY-COCONUT SLICES
My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. -Judy Olson, Whitecourt, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 32 bars.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 169 calories, Fat 6g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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