Coconut Cherry Surprise Cookies recipe
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Ingredients
- 36 maraschino cherries, drained and juice reserved ½ cup slivered almonds 1 (8 ounce) package shredded coconut 3 drops green food coloring 3 drops red food coloring 1 cup butter, softened ½ cup confectioners' sugar 1 tablespoon water 1 teaspoon almond extract 2 cups all-purpose flour ½ cup quick cooking oats ¼ teaspoon salt 1 (16 ounce) package confectioners' sugar
Nutrition Info
- 188.7 caloriescarbohydrate: 23.9 gcholesterol: 13.6 mgfat: 10.1 gfiber: 1.5 gprotein: 1.7 gsaturatedFat: 6.9 gservingSize: -sodium: 55.4 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cherry Surprise Cookies
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Place drained cherries on a paper towel.
Grind slivered almonds in a food processor. Transfer to a bowl.
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.
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.
Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually, dough will be crumbly.
Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
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.