Buttery soft and melt-in-your-mouth delicious, these Coconut Cherry Shortbread Cookies are just that! These little white 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 Cookies, Tea Cakes, Snowballs, and Italian Wedding Cookies. Amazingly melt-in-your mouth texture, these little white sugar gems are perfect to serve for Mother’s Day, and every festive occasion this Spring!
An egg-less cookie that crumbles in your mouth is easily made without having to chill the dough beforehand nor rolling the dough out before baking them. That’s what I love about these cookies. Just whip up a batch in one bowl and drop by teaspoon onto an non-greased baking sheet and bake for 10 to 12 minutes.
Their sweet, tart and chocolate flavors bursts in your mouth with every bite! These little cookies are not too sweet, fast and easy to make and will satisfy any afternoon craving for a small treat. 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, the coconut and chocolate in each one.
This recipe for coconut cherry shortbread cookies yields about 2 dozen cookies. So if you are planning to serve a large gathering, double the recipe!
Coconut Cherry Shortbread Cookies will go perfectly with your afternoon tea or coffee.
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! Happy Baking!
If you love coconut texture in cookies, you may also enjoy our Chocolate Chip Coconut Cookies, they too are amazingly delicious!
Coconut Cherry Shortbread Cookies
Recipe type: Cookies / Snack / Dessert
Serves: 2 dozen
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.
- 1 stick ( 8 Tbsp.) unsalted butter - softened
- ¼ cup organic powdered sugar
- ⅛ tsp. salt
- ¾ cup all-purpose flour
- 1 tsp. pure vanilla extract
- ½ cup organic shredded coconut
- ¼ cup dried cherries - chopped
- ½ cup dark chocolate morsels (60% Cacao), OR mini chocolate chips
- 1 cup powdered sugar, sifted for rolling
- 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 size of a quarter or 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 powered 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