Coconut Cherry Shortbread Cookies

Buttery soft and meltaway delicious, these Coconut Cherry Shortbread Cookies are just that! These little bite-size 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 known as Russian Tea Cakes, Meltaways, Snowballs, and Italian Wedding Cookies.  And they are perfect for any occasion and holiday!

This recipe contains no eggs!  Plus, this delicious cookie crumbles in your mouth easily and is made without having 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.

Coconut Cherry Shortbread Cookies by

Coconut Cherry Shortbread Cookies are sweet and delicious, enough to satisfy any afternoon craving.

  • These little cookies make the perfect little treats!

  • Store them in a sealed container to keep cookies fresh for one week, or freeze up to 3 weeks.

  • Always use good quality ingredients when making these coconut cherry shortbread cookies.  It really makes a huge difference in texture and in flavor.

  • I 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.

Coconut Cherry Shortbread Cookies by

Baking Notes and Tips!

1.  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!

2.  It’s best to wait until the cookies COOL completely before handling them, or they will crumble easily.

Coconut Cherry Shortbread Cookies by

Every time we make them, 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!


If you love coconut in cookies, you might also enjoy our Chocolate Chip Coconut Cookies, they too are amazingly delicious!

Finally, a few more little bite-size cookies!

Yield: 2 dozen

Coconut Cherry Shortbread Cookies

Coconut Cherry Shortbread Cookies by

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.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 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
  • 1/2 cup dark chocolate morsels (60% Cacao), OR mini chocolate chips
  • 1 cup powdered sugar, sifted for rolling


  1. Preheat oven to 350 F degrees.
  2. On a cutting board, chop up dried cherries and set them aside.
  3. In a large mixing bowl, beat butter and powdered sugar together for about 2 minutes.
  4. Add in salt, flour, and vanilla extract. Beat until the cookie dough is well combined. Use a spatula to scrape the sides down.
  5. Beat in shredded coconut and chopped cherries. Cookie dough will be very soft.
  6. Then using a large spoon, STIR in the dark chocolate chip morsels ( or mini chocolate chips).
  7. 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.
  8. Bake cookies for 10 to 12 minutes, until the cookies are browning around the edges.
  9. Remove and allow the cookies to cool for a few minutes. Then transfer to a cookie rack to cool.
  10. 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.
  11. Store cookies in a sealed container. They will stay fresh for one week, and freeze well up to 3 weeks.
  12. Yields: 2 to 2.5 dozen

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Happy and Healthy Baking!  🙂

Thanks for stopping by!  

Anna and Liz

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Welcome! From Anna and Liz

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