Indulge in a delightful culinary journey with Coconut Cherry Drops, an irresistible treat that will tantalize your taste buds and transport you to a tropical paradise. These bite-sized morsels combine the sweet and tangy flavors of coconut and cherries, creating a symphony of flavors that will leave you craving more. With three variations to choose from, this recipe offers something for everyone, whether you prefer a classic coconut flavor, a burst of cherry, or a decadent chocolatey twist. Get ready to embark on a baking adventure that will yield delicious and visually stunning treats perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY COCONUT DROPS
Make and share this Cherry Coconut Drops recipe from Food.com.
Provided by shimmerysummersun
Categories Drop Cookies
Time 25m
Yield 22 cookies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Grease and flour a cookie sheet, set aside.
- In a medium mixing bowl combine coconut and cornstarch. Stir in sweetened condensed milk and vanilla until mixture is combined. Stir in the chopped candied cherries.
- Drop dough by slightly rounded teaspoons 1 inch apart onto the prepared cookie sheet.
- Bake at 350° for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for a minute or two and transfer cookies to a cooling rack to cool.
- *Prep time is an approximation*.
Nutrition Facts : Calories 249.9, Fat 12.8, SaturatedFat 10.8, Cholesterol 8.7, Sodium 116.9, Carbohydrate 32, Fiber 1.4, Sugar 28.2, Protein 3.1
COCONUT CHERRY DROPS
My momma has been making these since I was little at Christmas time. They were MY favorite, therefore, Santa got them every year also! I now make them every year for me and my husband. I hope you enjoy them.
Provided by Lisa Goad
Categories Cookies
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. With mixer, cream together butter, sugar, almond extract,and egg .
- 3. Add, mixing on low, flour, baking powder, salt, until just combined.
- 4. With a spoon or spatula, fold in coconut nuts and cherries.
- 5. Drop by teaspoon-ful onto cookie sheets. These will not spread out and flatten. Bake 10 - 15 minutes. Until bottom barely starts to brown.
COCONUT, CHERRY AND VANILLA BEAN ICE POPS
Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that's ideal for scorching days. These are not your regular ice pops, loaded with refined sugar: Small amounts of honey and maple syrup give just the right amount of sweetness and add flavor. Try experimenting with layering the ingredients to create different patterns. The only difficult part is waiting for them to freeze!
Provided by Amy Chaplin
Categories dessert
Time 9h35m
Yield 10 to 12 pops, depending on the size of the molds
Number Of Ingredients 8
Steps:
- Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
- In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
- Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
- To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.
Nutrition Facts : Calories 184 calorie, Fat 12 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 36 milligrams, Carbohydrate 16 grams, Fiber 1 milligrams, Protein 1 grams, Sugar 12 grams
COCONUT CHERRY SURPRISE COOKIES
A cookie ball dipped in confectioners' powdered sugar icing, then topped in coconut. Each scrumptious cookie has a hidden maraschino cherry surprise. A great cookie for the holidays.
Provided by Lela
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h16m
Yield 36
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 23.9 g, Cholesterol 13.6 mg, Fat 10.1 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 6.9 g, Sodium 55.4 mg, Sugar 14.4 g
EASY COCONUT DROPS
If you like coconut, you'll love these cookies! After making them the first time, they were established as a favorite. Very easy to make, and even easier to eat. The recipe comes from Nick Malgieri's book Cookies Unlimited.
Provided by Kater
Categories Drop Cookies
Time 22m
Yield 2-3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In the food processor, place the coconut and pulse for 1-second intervals about a dozen times.
- The object it to make the coconut smaller but not to grind it too fine.
- In a bowl, mix the flour with the baking powder and salt.
- Combine butter and sugar and beat on medium speed for about 30 seconds, then beat in the vanilla, then the egg.
- Beat until smooth again.
- Lower the speed and beat in the flour mixture, then the coconut.
- Drop teaspoonfuls of the batter on parchment or foil lined cookie sheets about 2-3 inches apart.
- Bake about 12-15 minutes, until the cookies have spread and are golden around the edges.
- Slide papers from the pans onto cooling racks.
- After the cookies have cooled, remove from the paper.
- Enjoy!
JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
OLD FASHIONED COCONUT DROPS
I like to glaze these coconut drops with sugar syrup and brown sugar.
Provided by Linda Kong Ting
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Combine flour and margarine in a medium size mixing bowl. Mix in sugar, cinnamon and baking powder. Stir the egg into the mixture. Once the egg is well incorporated stir in the coconut, raisins and vanilla. Drop the dough in rough heaps the size of an egg onto cookie sheets.
- Bake 8 minutes or until lightly browned.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 37.3 g, Cholesterol 34.2 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 146.5 mg, Sugar 22.1 g
CHOCOLATE CHERRY DROPS
This a delicious chewy chocolate cookie recipe that my mother gave me years ago. Hope you enjoy it.
Provided by SMCMCNEIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 8.7 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 56.1 mg, Sugar 4.2 g
CHERRY COCONUT TREATS
My great-grandmother created this recipe more than 100 years ago, so it's made many appearances at family parties. Make the treats even more fun for the holidays by using both red and green maraschino cherries. -Anne Mullen, Windsor, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 362 calories, Fat 20g fat (14g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 45g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Use unsweetened shredded coconut for a healthier and more natural flavor.
- Toast the coconut in the oven for a richer flavor and added crunch.
- Use dried cherries for a chewy texture and a bit of tartness.
- Add a pinch of salt to balance out the sweetness of the cookies.
- Chill the dough for at least 30 minutes before baking for easier handling and a more defined shape.
- Bake the cookies until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
These Coconut Cherry Drops are a delicious and easy-to-make cookie that is perfect for any occasion. With their chewy texture, sweet and tart flavor, and festive appearance, they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy cookie recipe, give these Coconut Cherry Drops a try. You won't be disappointed!
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