With all the yummy Christmas treats I’ve already shared, I have ONE MORE post-Christmas cookie idea that you’re sure to love. I think it would make an EXCELLENT Valentine’s Day Cookie recipe…but if nothing else, these Cherry Coconut Cookies are so yummy and deliciously easy to make! My mom gave me the recipe a while ago, but she made them for Christmas this year and I can’t stop eating them!! They are so soft and buttery and just delicious…
Cherry Coconut Cookies
Ingredients
- 1 egg
- 1 cup sugar
- 1 cup Crisco
- 2 cups flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup chopped maraschino cherries
- 1 1/4 cups coconut
- 1 teaspoon almond extract
- 1 teaspoon cherry juice
Instructions
- Cream together Crisco, sugar, almond extract, cherry juice, and egg.
- Add all the dry ingredients and fold in cherries and coconut.
- Scoop out 1 rounded tablespoon onto greased cookie sheet spaced about 1 1/2" apart.
- Bake at 375 degrees for 10-12 minutes.
These cookies have been passed down as a family recipe for a number of years. You can add more cherry juice and take away the almond extract if you want the pretty pink color shown in the photos.
I made these for my son’s school and I had the school secretary calling me saying that the teachers all wanted the recipe for these amazing cherry cookies!
If you like this recipe, you’ll love my GREEN Cherry version of these same cookies. They are just as delicious and even better for a St. Patrick’s Day cookie!!
how big r the cookies? Do u drop tablespoons full, or teaspoons?
Do you use a teaspoon or tablespoon in cherry coconut cookie
I’ll bet the coconut is so good in there! I must try these!
I really haye to try this recioe it looks really good.
I will try this recipe,thak you
Can I use butter instead of margrine? These sound so good…Thanks for the recipe will making real soon. Will let you know how they turned out.
Candy, I’m not 100% positive, but I don’t see why not??
why are mine not pink? they are really good though.
why are they not pick? theyre very good but mine didnt turn out very pink ?
I tried making these cookies once with Crisco and the second time with butter. Both times, they came out flat and greasy tasting. What did I do wrong? I don’t know if I want to try a third time
Hi Susan, I emailed you a response back but wanted to let you know that this happened to me before too and it turned out that my baking soda was expired. Ironically, they came out very flat and chewy and I sent them into school anyways…the next day the school secretary called me and asked me for the recipe because all the teachers loved them! LOL. I explained that they actually didn’t turn out the way they should have and that you follow the recipe in this post, but use expired baking soda.
I’m sorry you had this issue, but I’d put money on the baking soda being your issue here. I made the exact recipe this week for Christmas and had no issues. Thanks for your feedback.