Cherry Coconut Cookies
Quick and easy cookies filled with chewy coconut and cherry, perfect for lunchboxes and holiday treats.
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.
Notes
Store in an airtight container for up to 4 days. For a dairy-free version, try a vegan butter substitute and an egg replacer.