Cherry-Coconut Cookies

Pat Duran


Cherry preserves and coconut and chocolate glaze and nuts. You don't want to pass up this recipe!


★★★★★ 1 vote

18 servings
25 Min
10 Min



  • 1/2 c
    butter flavor shortening
  • 3 ml
    pkg. cream cheese, softened
  • 1 Tbsp
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    cherry preserves
  • 1 1/4 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    ground cinnamon
  • 1/8 tsp
  • 1/2 c
    chopped pecans

  • 1 c
    powdered sugar
  • 1/4 c
    cherry preserves
  • 1 Tbsp
    butter flavor shortening
  • 1/4 c
    flaked coconut, if desired
  • 1/2 c
    white chocolate bark candy coating, melted

How to Make Cherry-Coconut Cookies


  1. Preheat oven to 350^. Spray cookie sheets or use parchment paper.
    In a medium bowl, cream together the 1/2 c. shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of cherry preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  3. To make frosting:
    Combine the powdered sugar, remaining cherry preserves and shortening. Mix well. Frost cooled cookies and sprinkle with coconut if desired, or melt chips in microwave for 30 second intervals stirring after each until melted.Then dip end of cookie in chocolate and sprinkle with the coconut.

Printable Recipe Card

About Cherry-Coconut Cookies

Course/Dish: Cookies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids

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