These cherry delights are festive colorful and tasty cookies rolled into nuts and with a buttery delicious cookie.
They can be tinted in red, green, or left plain and with the addition of the cherry and coconut, they are a perfect pairing of flavor.
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Coconut Cherry Almond Easy Steps to Make These Cookies
- preheat the oven to 350 degrees and line two baking sheets
- cream the sugar with butter
- add all the rest of the ingredients except the nuts and egg whites
- refrigerate the dough for 1 hour
- roll into balls
- dip into egg white, then nuts
- bake until edges begin to brown
- See printable instructions at the end of this post
Tips:
- dough can be left plain with no color or for a festive look add some red or green food coloring
- always refrigerate the dough for at least an hour
- beat the egg whites until frothy to smoother dipping
- any kind of nuts can be used or coconut
- add some mini chocolate chips in the batter for a cherry chip cookie
- fold in some white chocolate chips instead of chocolate with pink batter for the Christmas cookie tray
- add holiday funfetti to the batter
Coconut Cherry Almond Cookies Pin for later
Other Extract Flavor Suggestions
- all vanilla
- orange extract
- lemon extract
- almond extract
Yield: 30
Coconut Cherry Almond Cookies
A maraschino cherry buttery cookie is perfect for the Christmas holiday cookie tray.
Prep time: 10 MinCook time: 4 MinTotal time: 14 Min
Ingredients
- 1 cup butter
- 1/2 cup sugar
- 2 drops green food coloring (optional)
- 1/2 cup corn syrup
- 1 teaspoon almond extract
- 2 eggs yolks save the egg whites
- 2 1/2 cups all purpose flour
- Garnish:
- Finely chopped nuts or coconut to roll dough in
- chopped maraschino cherries for the center
- Reserved egg whites beaten
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a large mixing bowl using an electric beater, cream the sugar and butter together for 3 minutes.
- Add the corn syrup, almond extract, 2 eggs yolks (save the egg whites) and the flour and mix just until this makes a soft evenly blended dough.
- Refrigerate 1 hour.
- Roll into balls, dip in beaten egg whites then into the nuts (or coconut). Add a cherry in the center.
- Bake at 350 degrees just until the edges begin to brown around 7 t o10 minutes.
Notes
Tips:
- dough can be left plain with no color or for a festive look add some red or green food coloring
- always refrigerate the dough for at least an hour
- beat the egg whites until frothy to smoother dipping
- any kind of nuts can be used or coconut
- add some mini chocolate chips in the batter for a cherry chip cookie
- fold in some white chocolate chips instead of chocolate with pink batter for the Christmas cookie tray
- add holiday funfetti to the batter
Other Extract Flavor Suggestions
- all vanilla
- orange extract
- lemon extract
- almond extract
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Coconut Cherry Almond Cookies Pin for later
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Love these kind of cookies and Grumpy does too. Great idea to tint green but I would eat them no matter what!
ReplyDeleteThese are darling and I'm sure they're tasty. Perfect cookie for the holidays. Wishing you and yours a very Merry Christmas!
ReplyDeleteSo perfect for Christmas in their red and green splendor! And rolling them in coconut makes them even more appealing!!
ReplyDelete