Ingredients:
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup well-drained maraschino cherries, chopped
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Directions:
1.In a large bowl, cream brown sugar and butter until light and fluffy.
2.Beat in the egg, milk, vanilla extract, and almond extract.
3.In a separate bowl, mix the flour, salt, and baking soda; gradually beat into the creamed mixture.
4.Stir in the cherries, coconut, and pecans.
5.Drop by teaspoonfuls onto ungreased baking sheets.
6.Bake at 375°F for 10-12 minutes or until golden brown.
7.Remove from pans to wire racks to cool.
Why You’ll Love Cherry Coconut Cookies:
- Fruity Bliss: The maraschino cherries add a burst of fruity sweetness, complementing the richness of the cookie.
- Coconut Crunch: Sweetened shredded coconut provides a delightful crunch and an extra layer of flavor.
- Easy to Make: With simple steps and common ingredients, these cookies are a breeze to whip up whenever the craving strikes.
Frequently Asked Questions (FAQs)
- Q1: Can I use unsweetened coconut?
- A1: Yes, you can use unsweetened coconut if you prefer a less sweet cookie. Adjust the sugar quantity accordingly.
- Q2: Can I substitute pecans with other nuts?
- A2: Absolutely! Feel free to use walnuts or almonds as a tasty alternative to pecans.
- Q3: How do I store these cookies?
- A3: Store the cookies in an airtight container at room temperature for up to a week or freeze for longer freshness.
Conclusion: A Cookie Jar Essential
Cherry Coconut Cookies are not just treats; they’re moments of bliss in every bite. Bake up a batch and share the joy with friends and family—because every day is a little brighter with a cookie in hand!