Cherry Coconut Cookies
I first made these Cherry Coconut Cookies on a rainy Saturday when I wanted something quick, bright, and a little different from the usual chocolate-chip routine. They’re a one-bowl-ish, buttery cookie studded with chewy coconut and pops of cherry — great for lunchboxes, holiday tins, or a fast weekend bake. If you love coconut-forward cookies, you might also enjoy a sweet no-bake version like these no-bake coconut pecan praline cookies for a different texture and flavor.
What makes this recipe special
These cookies land right between a drop cookie and a soft shortbread: tender, slightly chewy, and fragrant with vanilla and coconut. They’re perfect when you want a compact, no-fuss treat that still feels homemade and festive—especially if you use bright fresh cherries in summer or dried cherries around the holidays. They also require only pantry basics and a quick 10–12 minute bake, so they’re a good option when you want something that looks impressive without spending a lot of time.
“I brought these to a potluck and they vanished first — everyone loved the coconut texture and cherry surprise.”
Another plus: if you enjoy coconut in other types of recipes, you can explore more uses like these no-bake coconut pecan pralines to expand your repertoire.
How this recipe comes together
Before you start, here’s the quick process in plain terms:
- Soften butter, then cream it with sugar until pale and airy.
- Add egg and vanilla for structure and flavor.
- Mix the dry ingredients (flour, baking powder, salt, coconut) and fold them into the wet mixture.
- Gently stir in the chopped cherries.
- Drop tablespoons of dough on a baking sheet and bake briefly until the edges turn light gold.
This gives you a small batch in under 30 minutes from start to finish, counting prep and a short cool.
Gather these items
Key ingredients (measured for about 18–24 cookies depending on size):
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (unsweetened or sweetened; see notes)
- 1/2 cup chopped cherries (fresh or dried)
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Notes and substitutions inline:
- Shredded coconut: unsweetened keeps sweetness balanced; sweetened makes cookies sweeter and chewier. Toasted coconut adds depth — toast briefly in a dry skillet until fragrant.
- Cherries: fresh give bursts of juice and color; dried cherries are convenient year-round but add chewiness. If using very wet fresh cherries, pat dry to avoid soggy dough.
- Butter: you can substitute salted butter but reduce added salt to 1/8 teaspoon.
- For a dairy-free version, try a vegan butter substitute and an egg replacer (consult brand instructions for binding).
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand. This traps air and helps the cookies rise slightly.
- Beat in the egg and vanilla extract until fully incorporated and smooth.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut so everything is evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing; that keeps the cookies tender.
- Gently fold in the chopped cherries so they’re evenly dispersed but not crushed.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon if you prefer a thinner cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set. Baking time varies with cookie size and oven—start checking at 10 minutes.
- Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Best ways to enjoy it
These cookies are lovely on their own with a cup of tea or coffee. For a dessert plate, pair them with vanilla ice cream or a scoop of coconut gelato to echo the coconut flavor. If you want a contrasting savory-sweet spread for a casual brunch, serve them alongside something with coconut in a savory role, like beef kofta in coconut tomato curry; the contrast between sweet cookies and a lightly spiced savory dish is unexpected and delightful.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
- Refrigeration: If your cookies are very soft or contain fresh fruit, refrigerate in a sealed container for up to 7 days. Allow to come to room temperature before serving for best flavor.
- Freezing: Freeze in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm individual cookies in a 300°F oven for 3–5 minutes, or microwave for 10–12 seconds if you prefer them slightly soft and warm. Always cool on a rack before storing.
Pro chef tips
- Room temperature butter is key: it creams better and traps air, which lightens texture. If you forget to soften butter, microwave in 5–8 second bursts until just pliable.
- Measure flour correctly: spoon flour into the cup and level it — too much flour yields dense cookies.
- Don’t overmix: once the flour is in, mix until just incorporated to avoid a tough crumb.
- Adjust for cherry moisture: if using very juicy fresh cherries, pat them dry or toss them in a tablespoon of flour before folding into the dough to prevent sinking and sogginess.
- Add texture: fold in 1/4 cup chopped toasted almonds or white chocolate chips for extra crunch or sweetness; try this idea while experimenting with flavor combos from recipes like beef pumpkin coconut curry for savory-sweet inspiration.
Creative twists
- Almond-cherry: swap vanilla for almond extract (1/2 teaspoon) and add slivered almonds.
- Tropical boost: fold in 2 tablespoons of finely chopped dried pineapple with the cherries.
- Chocolate-cherry: add 1/4 cup mini dark chocolate chips for a classic pairing.
- Mini sandwich cookies: sandwich two cooled cookies with a smear of cream cheese frosting or Nutella.
- Gluten-free: replace the all-purpose flour with a 1:1 gluten-free baking blend and bake a minute or two longer, checking for doneness.
Common questions
Q: Can I use dried cherries instead of fresh?
A: Yes. Dried cherries work well and add chewiness. If you use dried cherries that are very chewy, you can soak them for 5–10 minutes in warm water, drain, and pat dry to plump them up before adding.
Q: How long do these cookies keep if I freeze them?
A: Wrapped tightly or stored in a freezer bag, they keep well for up to 3 months. Thaw at room temperature; reheat briefly if you like them warm.
Q: Can I make the dough ahead of time?
A: Absolutely. Chill the dough for up to 24 hours in the fridge; chilled dough often produces a slightly thicker, chewier cookie. If chilled, add 1–2 minutes to the baking time.
Q: Are these cookies suitable for high altitude baking?
A: At high altitude, reduce baking powder by about 1/8 teaspoon and slightly increase oven temperature by 10–15°F. Watch the cookies carefully the first batch to fine-tune timing.
Conclusion
If you want an easy, crowd-pleasing cookie that highlights coconut and cherries, this recipe is a reliable go-to: simple technique, flexible ingredients, and quick bake time. For variations that swing chewier or more macaroon-like, take a look at Mother Thyme’s Coconut Cherry Drops and the airy macaroons in this Cherry Coconut Macaroons from Cookie Dough and Oven Mitt for inspiration and textural ideas.
Cherry Coconut Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Measure correctly to avoid dense cookies.
- 1/2 cup shredded coconut Use unsweetened for a balanced sweetness.
- 1/2 teaspoon baking powder Adjust if baking at high altitude.
- 1/4 teaspoon salt If using salted butter, reduce added salt.
Wet Ingredients
- 1/2 cup unsalted butter, softened Room temperature butter is key for texture.
- 1/2 cup sugar
- 1 large egg For binding.
- 1 teaspoon vanilla extract Can substitute with almond extract for flavor.
Cherries
- 1/2 cup chopped cherries Fresh provide bursts of flavor; dried add chewiness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy — about 2–3 minutes with a hand mixer.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chopped cherries.
Baking
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
