Cherry Coconut Cookies

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…

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

*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.

Step 6

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!

Step 7

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

Step 8

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

Step 9

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!

Step 10

Place half a cherry in the middle of each cookie.

Step 11

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

Step 12

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

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