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Saturday 10 October 2026 11:46:40 GMT

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😍 Full Recipe 👇 Cherry Coconut Butter Cookies Buttery little cookies with sweet cherry pieces, delicate coconut, and lightly golden edges. A cheerful addition to any homemade cookie plate! Yield: Approximately 28 cookies Prep: 20 minutes | Chill: 45 minutes Bake: 12–15 minutes per batch Oven: 350°F (175°C) Ingredients • 3/4 cup (170 g) unsalted butter, softened • 2/3 cup (133 g) granulated sugar • 1 large egg • 1 teaspoon vanilla extract • 1 3/4 cups (210 g) all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon salt • 1 cup (85 g) unsweetened finely shredded coconut • 1/2 cup maraschino cherries, measured after draining, chopped and thoroughly blotted dry Instructions 1. Beat the butter and sugar until light and creamy. 2. Beat in the egg and vanilla. 3. In a separate bowl, whisk together the flour, baking powder, and salt. 4. Mix the dry ingredients into the butter mixture just until combined. 5. Fold in the coconut, then gently fold in the dried-off cherry pieces. 6. Cover and refrigerate for 45 minutes. 7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment. 8. Scoop rounded tablespoons of dough onto the sheets, leaving 2 inches between them. Lightly flatten the tops. 9. Bake for 12–15 minutes, until the edges are golden and the centers look set. 10. Cool on the sheets for 5 minutes, then transfer to a wire rack. Pro Tip Blot the cherries after chopping, too. This removes extra syrup and helps keep the dough buttery rather than wet. #CherryCookies #CoconutCookies #ButterCookies #newrecipesposteddaily #followmyrecipes

😍 Full Recipe 👇 Cherry Coconut Butter Cookies Buttery little cookies with sweet cherry pieces, delicate coconut, and lightly golden edges. A cheerful addition to any homemade cookie plate! Yield: Approximately 28 cookies Prep: 20 minutes | Chill: 45 minutes Bake: 12–15 minutes per batch Oven: 350°F (175°C) Ingredients • 3/4 cup (170 g) unsalted butter, softened • 2/3 cup (133 g) granulated sugar • 1 large egg • 1 teaspoon vanilla extract • 1 3/4 cups (210 g) all-purpose flour • 1/2 teaspoon baking powder • 1/4 teaspoon salt • 1 cup (85 g) unsweetened finely shredded coconut • 1/2 cup maraschino cherries, measured after draining, chopped and thoroughly blotted dry Instructions 1. Beat the butter and sugar until light and creamy. 2. Beat in the egg and vanilla. 3. In a separate bowl, whisk together the flour, baking powder, and salt. 4. Mix the dry ingredients into the butter mixture just until combined. 5. Fold in the coconut, then gently fold in the dried-off cherry pieces. 6. Cover and refrigerate for 45 minutes. 7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment. 8. Scoop rounded tablespoons of dough onto the sheets, leaving 2 inches between them. Lightly flatten the tops. 9. Bake for 12–15 minutes, until the edges are golden and the centers look set. 10. Cool on the sheets for 5 minutes, then transfer to a wire rack. Pro Tip Blot the cherries after chopping, too. This removes extra syrup and helps keep the dough buttery rather than wet. #CherryCookies #CoconutCookies #ButterCookies #newrecipesposteddaily #followmyrecipes

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