Cherry Coconut Cookies

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!

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