Coconut Cherry Surprise Cookies

A cookie ball dipped in confectioners' powdered sugar icing, then topped in coconut. Each scrumptious cookie has a hidden maraschino cherry surprise. A great cookie for the holidays.

Ingredients

• 36 maraschino cherries, drained and juice reserved
• 0.5 cup slivered almonds
• 1 (8 ounce) package shredded coconut
• 3 drops green food coloring
• 3 drops red food coloring
• 1 cup butter, softened
• 0.5 cup confectioners' sugar
• 1 tablespoon water
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 0.5 cup quick cooking oats
• 0.25 teaspoon salt
• 1 (16 ounce) package confectioners' sugar

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Place drained cherries on a paper towel.
3. Grind slivered almonds in a food processor. Transfer to a bowl.
4. Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
5. Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
6. Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
7. Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
8. Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
9. Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.