Yuletide Coconut Cherry Cookies – crispy on the outside, tender on the inside. The perfect cookies for a holiday party!
Whew! I’m so glad it’s the weekend, it’s been a crazy busy week. I’ve been juggling work, Christmas shopping, grocery shopping, blogging, and of course planning for the holidays. And the weather has not helped at all, it’s been cold and miserable. I’m just glad it’s the weekend and I don’t have much planned besides spending time with my husband and my beagle and baking while listening to Christmas carols or watching Christmas movies. It’s going to be a fun weekend, my kind of weekend around this time of year. The tree is done, so all I have to do is make some mulled wine, wrap some Christmas presents and have a good time.
It’s day 4 already of Christmas cookies! I really hope I’m inspiring some of you to make some of these great recipes I’m sharing with you, you will really enjoy them. I have to tell you all the cookies I made are gone already so I need to make more, which is fine by me.
Today’s cookies are these adorable and most delicious yuletide coconut cherry cookies. The cookies are crispy on the outside and tender on the inside, they’re made with cream cheese and they’re rolled in coconut flakes and topped with a yummy maraschino cherry. These cookies were among the first to disappear. They look very festive and are the perfect Christmas cookie!
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Yuletide Coconut Cherry Cookies
Ingredients
- 1/2 cup butter softened
- 3 ounce cream cheese softened
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup coconut flakes
- 15 maraschino cherries cut in half, red and/or green
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese and sugar until well blended, 1 to 2 minutes. Beat in almond extract.
- Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
- Preheat oven to 350 F degrees.
- Shape dough into 1 inch balls; roll in coconut flakes. Place 2 inches apart on ungreased baking sheets.
- Bake for 12 to 15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool.
Nutrition Information:
Enjoy!
Getting my ingredients together to make these but just one more question. The cherries that you used are the glace ones for fruitcake or the cherries in liquid? if the ones in juice, do you drain them off for a while because they are very moist.
They’re in a jar with juice, yes I did drain them and dried them a bit in a paper towel.
Another wonderful recipe! So far I have baked two types and turned out super yummy. Getting ready for the kids coming home from university. Just a quick question, sweetened or unsweetened coconut flakes?
Mine were sweetened, but I guess you could use unsweetened too, the cookies are sweet enough.