Cherry Coconut Cookie Recipe - thesupermomsclub.com — © The Supermoms Club

With Christmas around the corner, these are the perfect little treat for you or your loved ones. It’s also doubles as a great recipe for cookie day. They’re really easy to make and taste yummy too! So without further ado, here’s my cherry coconut cookie recipe…

Watch On YouTube

Cookie Day – 1 RECIPE WITH 10 VARIATIONS

A 10 minute instruction video on how to make these yummy cookies, with 10 other variations too!

Cherry Coconut Cookie Recipe

Copyright © 2021 – This original adapted recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 5 – 10 minutes for the dough
Bake Time: 10 – 12 minutes
Oven Temp: 180˚ Celsius or 360˚ Fahrenheit
Yield: 44 Cookies

Ingredients (for the cherry coconut cookies):

125g Butter
1 Cup White Sugar
2 Eggs
2 Cups Cake Flour
Pinch Salt
2 tsp Baking Powder
*90g Packet Vanilla Flavored Instant Pudding Powder *see notes below
¼ cup Desiccated Coconut + extra for dusting
10 Finely Chopped Glace Cherries + extra for topping cut in half

Method:

Place the butter and sugar in a mixing bowl, and beat well to cream.

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and add the eggs, mixing until well incorporated.

Sift in the flour and salt and mix until it forms a soft dough.

Add the *instant pudding powder, coconut, glace cherries and baking powder, and mix until combined.

*Instant Pudding Powder manufacturers: Moirs, Royal, Angel Delight, Jell-O & Dr. Oetker (from what I can find). In South Africa, I use Moirs instant pudding powder. They come in a 90g packet and are mixed with 450ml milk – BUT DON’T MIX IT WITH MILK FOR THIS RECIPE – USE THE POWDER ONLY!!! I’m just letting you know what the pack size and normal mixing instructions are, as manufacturers vary around the world. I know, for instance, that Angel Delight in the UK is a 59g packet to 300ml milk, so you’d need 1½ packets, while Jell-O in the USA is a 96g packet… hope this helps to make that a little clearer for recipe adjustments!

This cookie dough can be frozen for up to six months, which is handy if you’re making multiple batches.

Place the dough in the freezer for 10 minutes to get cold before making the cookies.

To make the cookies, measure out tablespoonfuls of dough, roll into balls, and place on a baking sheet prepared with greased parchment paper. Press the ball down (in the center) using the back end of a spoon. If you’re confused about this method, the video demonstrates exactly how it’s done!

Place half a cherry in the middle of each cookie.

Place on the middle shelf in a pre-heated oven and bake at 180˚ Celsius or 360˚ Fahrenheit for 10 – 12 minutes.

Allow to cool, and then sprinkle with coconut and decorate with edible sugar holly leaves (attached with a blob of royal icing).

Have fun!