Buttery little cookies with sweet cherry pieces, delicate coconut, and lightly golden edges. A cheerful addition to any homemade cookie plate!
Reese’s Peanut Butter Stuffed Crinkle Cookies Recipe
Table of Contents
The Science Behind Cherry Coconut Butter Cookies
- Liquid Emulsion Stability via Syrups Blotting: Maraschino cherries are preserved in high-fructose syrup. Blotting chopped cherries thoroughly removes surface syrup, preventing free sugar liquids from breaking the butter-flour fat emulsion or causing wet, burnt patches on the baking pan.
- Lipid Matrix & Maillard Browning in Shredded Coconut: Shredded coconut is rich in medium-chain triglycerides (MCT fats) and natural sugars. During baking, these fats fry the surface coconut strands while sugars undergo rapid Maillard browning, creating delicate toasted edges and a nutty crunch.
- Cold Rest Starch Hydration: A 45-minute chill solidifies the butter fat and gives the dry shredded coconut time to absorb ambient liquid from the egg and vanilla, ensuring the cookies bake into sturdy, perfectly shaped discs without excessive spread.
| Prep Time | Chill Time | Bake Time | Yield | Category |
| 20 mins | 45 mins | 12–15 mins | ~28 cookies | Specialty / Fruit |
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (85 g) unsweetened finely shredded coconut
- 1/2 cup maraschino cherries, measured after draining, finely chopped, and thoroughly blotted dry
Step-by-Step Instructions
1.Cream Butter and Sugar:Beat until light and smooth.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light, fluffy, and smooth.
2.Add Egg and Vanilla:Emulsify wet base.
Beat in the egg and vanilla extract until completely incorporated and cohesive.
3.Whisk Dry Ingredients:Ensures even leavening distribution.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
4.Combine Dry and Wet Mixtures:Mix on low speed.
Add the dry flour mixture to the wet butter base, mixing on low speed just until combined without overworking the gluten.
5.Fold in Coconut and Cherries:Gently fold to avoid bleeding color.
Fold in the unsweetened finely shredded coconut using a rubber spatula, then gently fold in the finely chopped, thoroughly blotted cherry pieces.
6.Chill Dough for 45 Minutes:Essential to set butter fats.
Cover the bowl tightly with plastic wrap and refrigerate the dough for 45 minutes until firm.
7.Preheat Oven and Prep Pans:Set oven to 350°F (175°C).
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
8.Portion and Shape Dough:Space 2 inches apart.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Lightly press the tops down with your fingers or a fork to flatten slightly.
9.Bake Until Edges Are Golden:Bake 12 to 15 minutes.
Bake for 12–15 minutes, or until the bottom edges and shredded coconut tips turn a light golden brown and the centers look set.
10.Cool and Set:Resting sets soft center crumb.
Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Pro Tips for Baking Success
- Blot Cherries Before AND After Chopping: Press the drained cherries between layers of paper towels, chop them up, and then blot them a second time. Removing excess syrup is key to preventing soggy dough pockets and red dye bleeding.
- Use Unsweetened Shredded Coconut: Unsweetened shredded coconut adds texture and rich nutty fat without adding excess sugar, which would make the cookies spread too flat and scorch quickly.
- Flatten Slightly Before Baking: Because the chilled butter and coconut hold their shape well, gently flattening the dough balls before baking ensures a flat, uniform butter cookie shape.
Frequently Asked Questions
Is cherry and coconut a good combo?
Yes! Cherry and coconut are a fantastic tropical-meets-classic pairing. The sweet, juicy, and slightly tart fruitiness of cherries contrasts beautifully with the rich, creamy, and toasted nutty profile of shredded coconut, providing both balanced flavor and texturally pleasing crunch.
What are the cookies with the cherry on top?
Cookies featuring a cherry on top are commonly known as Cherry Bonbons, Empire Biscuits, or classic Thumbprint Cookies filled with maraschino cherries. In traditional butter cookie variations, press a whole halved maraschino cherry directly into the center of each dough ball right before baking for an iconic bakery look.
What are some recipes that can be made with cherry chips?
Cherry chips (flavored baking morsels) can be used creatively across many traditional baked goods:
- Cherry Chocolate Chip Cookies: Swap standard semi-sweet chips for cherry chips in a classic cookie dough.
- Cherry Almond Shortbread: Fold cherry chips into a rich, buttery almond shortbread base.
- Cherry Chip Scones & Muffins: Add them into breakfast doughs for a pop of sweet fruity flavor.
- Cherry Chip Fudge: Melt cherry chips with sweetened condensed milk and white chocolate for a smooth dessert treat.
What is the name of a coconut cookie?
Coconut cookies are known by several classic names depending on their preparation:
- Coconut Macaroons: Soft, chewy, dense mounds made of shredded coconut, egg whites, and sugar (often dipped in chocolate).
- Cocadas: Traditional Latin American coconut confections cooked with condensed milk or sugar syrup.
- Coconut Shortbread / Coconut Sablé: Rich, buttery shortbread cookies infused with toasted coconut flakes.
Cherry Coconut Butter Cookies
- Total Time: 1 hour 20 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Cherry Coconut Cookies are buttery, tender, and packed with sweet maraschino cherries and rich shredded coconut. With lightly golden edges, soft centers, and delicious bursts of cherry flavor, these homemade cookies are a delightful treat for holidays, cookie exchanges, or everyday baking.
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 3/4 cups (210 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (85 g) unsweetened finely shredded coconut
- 1/2 cup maraschino cherries, measured after draining, finely chopped, and thoroughly blotted dry
Instructions
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light, fluffy, and smooth.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract until completely incorporated and cohesive.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening distribution.
- Combine Dry and Wet Mixtures: Add the dry flour mixture to the wet butter base, mixing on low speed just until combined without overworking the gluten.
- Fold in Coconut and Cherries: Fold in the unsweetened finely shredded coconut using a rubber spatula, then gently fold in the finely chopped, thoroughly blotted cherry pieces to avoid bleeding color into the dough.
- Chill Dough for 45 Minutes: Cover the bowl tightly with plastic wrap and refrigerate the dough for 45 minutes until firm.
- Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Portion and Shape Dough: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them. Lightly press the tops down with your fingers or a fork to flatten slightly.
- Bake Until Edges Are Golden: Bake for 12–15 minutes, or until the bottom edges and shredded coconut tips turn a light golden brown and the centers look set.
- Cool and Set: Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Blot Cherries Before AND After Chopping: Press the drained cherries between layers of paper towels, chop them up, and then blot them a second time. Removing excess syrup is key to preventing soggy dough pockets and red dye bleeding.
- Use Unsweetened Shredded Coconut: Unsweetened shredded coconut adds texture and rich nutty fat without adding excess sugar, which would make the cookies spread too flat and scorch quickly.
- Flatten Slightly Before Baking: Because the chilled butter and coconut hold their shape well, gently flattening the dough balls before baking ensures a flat, uniform butter cookie shape.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 6g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg