- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet.
- Bake for 12 to 15 minutes.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 191 calories; 9.6 25.7 1.8 10 95 Full nutrition
ReviewsRead all reviews 23
YUM, these are so good, the only change i made was i use half reg. chocolate chips, and half white chocolate chips. at first hubby and my oldest daughter were complaining they were not going to ...
This is a very easy recipe. I rolled them in small balls rather than dropping them. I used red and green cherries combined and it gives it a nice festive colour. This cookie is a bit pale and y...
Thank you for posting this recipe. I modified it by using maraschino cherries. It gave them a little bit of a pink tinge but they were still awesome!
These are like eating a chocolate covered cherry in cookie form! So delicious!! If you are getting flat cookies it might be because you are using maraschino cherries instead of candied cherries ...
These were delicious but I did not like their appearance, they seemed flat & flimsy, and fell apart easily. Maybe I will try to roll them into balls as someone else did.
Oh yummy! I chose these for my annual cookie exchange. The ingredients are totally holiday appropriate (I used red / green candied cherries for added color)! I must admit... I read Theresa's rec...
Great Recipe. Followed other advice, rolled the cookies into balls to keep their shape better. I like chocolate, so I didn't reduce them. If you don't enjoy choc. chip cookies, them I would red...
Made these today hoping to use up the last of some candied cherries I had left over. I made a batch and a half which called for 1 1/2 eggs...well, since I didn't want to use only half an egg I ...