Friday, February 18, 2022

Coconut Cherry Drops

Coconut Cherry Drops

I had the greatest plan to make these cookies early and take them to work on Valentine’s Day. Well, that didn’t happen, which is too bad as these are the perfect Valentine’s cookie. I know that some folks don’t care for maraschino cherries, but in a month where I am baking with berries or cherries, it seems wrong to not use them in a recipe. For the record, I like maraschino cherries and am happy to use them at any time.

I realized that these cookies have the same coconut and cherry combination as last week’s cookies, but they are very different. The original recipe called for walnuts, but I prefer pecans, and I have those on hand. I wonder if there are regional differences in the preference between walnuts and pecans? Maybe it is just easier to find walnuts at the store, I’m not sure.

These cookies are easy to make and draining and drying the cherries takes the most effort. I was curious about the baking temperature, as cookies often bake at 350 degrees. I baked one tray at 375 and another at 350. While 375 is a different temperature, it worked better for these cookies. At the lower temperature, the cookies spread more and browned too much along the edges. These cookies have nice nooks and crannies, with the pecans, coconuts, and cherries, but overall the cookies remain soft.

Coconut Cherry Drops

1 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup maraschino cherries, dried and chopped

Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter and brown sugar on medium until light. Add the egg and vanilla and mix again to incorporate. With the mixer running on low, add the flour, baking soda, and salt. Fold in the coconut, pecans, and maraschino cherries with a spatula.

Scoop the dough by tablespoons onto the prepared baking sheets.

Bake for 8-10 minutes, until golden around the edges. The cookies will set as they cool. Allow the cookies to cool on the baking sheet for five minutes before removing to a wire rack to cool completely.

Recipe from Mother Thyme

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