Coconut Cherry Shortbread Cookies
Buttery soft and meltaway delicious, these Coconut Cherry Shortbread Cookies are just that! These little bite-size ball shaped cookies are sugar-coated shortbread cookies with a twist! Loaded with butter, shredded coconut, dried cherries, and dark chocolate morsels, their appearance resembling our favorite white powered tea cookies. Also, commonly known as Russian Tea Cakes, Meltaway, Snowballs, and Italian Wedding Cookies. And they are perfect for any occasion and holiday!
Why we LOVE these Coconut Cherry Shortbread Cookies
- This recipe contains no eggs!
- Plus, this delicious little cookie crumbles in your mouth easily.
- And, no need to chill the dough.
- Yup! No chilling and No rolling the dough either. That’s what I love about these cookies.
- Just whip up a batch in ONE bowl and drop by teaspoon onto a non-greased baking sheet and bake for 10 to 12 minutes.
These Coconut Shortbread Cookies… and more!
Coconut Cherry Shortbread Cookies are sweet and delicious, enough to satisfy any afternoon craving. These little cookies make the perfect little treats!
We prefer to using good quality ingredients when making these cookies. It makes a huge difference in texture and flavor.
Similar to our favorite Lemon Thyme Tea Cookies and Snow Ball Christmas Cookies only these are with different flavors.
For this recipe, we prefer to chop up the dried cherries before tossing them into the cookie batter. This will help balance the flavors in each cookie, adding bits and pieces of the cherries, along with the coconut and chocolate in each one.
Best to keep them stored in a sealed container. That will keep these shortbread cookies fresh for one week, or you can freeze them for up to 2 months.
What are the Ingredients for Coconut Cherry Shortbread Cookies?
For this recipe, you will need only these 7 ingredients: butter, powdered sugar, salt, flour, vanilla extract, dried cherries and shredded coconut. Our full ingredients and instructions are located at the bottom.
A Few Baking Notes and Tips:
- This recipe for these coconut cherry shortbread cookies yields about 2 dozen cookies. So if you are planning to serve a large gathering, double the recipe!
- It’s best to wait until the cookies COOL completely before handling them, or they will crumble easily.
A Sweet Little Treat
Every time we make these coconut cherry shortbread cookies, they not only disappear as soon as we put them on the table, but everyone asks for the recipe! …and that is a huge compliment! 🙂
Give these coconut cherry shortbread cookies a try! … and Happy Baking!
ENJOY!!
Try These Next!
- Pumpkin Cranberry Nut Cookies
- Easy Coconut Orange Macaroons (gluten-free)
- Healthy Oatmeal Cranberry Nut Cookies
- Apple-Oatmeal Cookies
- Chocolate-Dipped Pistachio Shortbread Cookies
Hello friends! Are you baking with us? If you make our Coconut Cherry Shortbread Cookies, let us know, leave a comment with a star rating on the recipe card. Snap a photo and hashtag it on Instagram @2sistersrecipes.
Coconut Cherry Shortbread Cookies
Coconut Cherry Shortbread Cookies are little sugar-coated shortbread cookies loaded with butter, shredded coconut, dried cherries, and dark chocolate morsels. Easy to make and bake, their appearance resembling our favorite white powered tea cookies, aka Russian Tea Cookies, Tea Cakes, Snowballs, and Italian Wedding Cookies.
Ingredients
- 1 stick ( 8 Tbsp.) unsalted butter - very soft (but not melted)
- 1/4 cup organic powdered sugar
- 1/8 tsp. salt
- 3/4 cup all-purpose flour
- 1 tsp. pure vanilla extract
- 1/2 cup organic shredded coconut
- 1/4 cup dried cherries - chopped
Instructions
- Preheat oven to 350 F degrees.
- On a cutting board, chop up dried cherries and set them aside.
- In a large mixing bowl, beat butter and powdered sugar together for about 2 minutes.
- Add in salt, flour, and vanilla extract. Beat until the cookie dough is well combined. Use a spatula to scrape the sides down.
- Beat in shredded coconut and chopped cherries. Cookie dough will be very soft.
- Then using a large spoon, STIR in the dark chocolate chip morsels ( or mini chocolate chips).
- Drop small balls using the smallest ice cream scoop onto non-greased cookie sheets, or drop by teaspoon, making balls no larger than the size of a quarter of an inch.
- Bake cookies for 10 to 12 minutes, until the cookies are browning around the edges.
- Remove and allow the cookies to cool for a few minutes. Then transfer to a cookie rack to cool.
- When cookies have cooled down, gently roll each cookie into the powdered sugar. They will be very delicate and can fall apart if too warm. Transfer back onto a cookie rack. When cookies are completely cool. Then gently roll each one in powdered sugar the second time.
- Store cookies in a sealed container. They will stay fresh for one week, and freeze well up to 3 weeks.
- Yields: 2 to 2.5 dozen
Notes
Notes and Tips:
- This recipe for these coconut cherry shortbread cookies yields about 2 dozen cookies. So if you are planning to serve a large gathering, double the recipe!
- It's best to wait until the cookies COOL completely before handling them, or they will crumble easily.
- Store these cookies in a sealed container. They will stay fresh for weeks.
- Also, they will freeze well, too. And, up to 2 months.
Nutrition Information:
Yield: 12 servings Serving Size: 2 cookiesAmount Per Serving: Calories: 114Total Fat: 8.1gSaturated Fat: 5.5gCholesterol: 18mgCarbohydrates: 9.4gFiber: .4gSugar: 3.9gProtein: .8g
Happy and Healthy Baking! 🙂
Thanks for stopping by!
Anna and Liz
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Shortbread are my favorite kind of cookie and I love the coconut in these! Pinning!
Thank you Susan!! These turned out amazing!! I know you will enjoy them as well!