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.
- Serves: 36 persons
- 36maraschino cherries, drained and juice reserved
- ½cup slivered almonds
- 1(8 ounce) package shredded coconut
- 3drops green food coloring
- 3drops red food coloring
- 1cup butter, softened
- ½cup confectioners' sugar
- 1tablespoon water
- 1teaspoon almond extract
- 2cups all-purpose flour
- ½cup quick cooking oats
- ¼teaspoon salt
- 1(16 ounce) package confectioners' sugar
Step 1Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2Place drained cherries on a paper towel.
Step 3Grind slivered almonds in a food processor. Transfer to a bowl.
Step 4Place 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.
Step 5Beat 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.
Step 6Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
Step 7Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
Step 8Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
Step 9Line 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.