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Coconut Cherry Surprise Cookies

Rated as 5 out of 5 Stars

"A cookie ball dipped in confectioners' powdered sugar icing, then topped in coconut. Each scrumptious cookie has a hidden maraschino cherry surprise. A great cookie for the holidays."
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1 h 16 m servings 189
Original recipe yields 36 servings (36 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Place drained cherries on a paper towel.
  3. Grind slivered almonds in a food processor. Transfer to a bowl.
  4. Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
  5. Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
  6. Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
  7. Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
  8. Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
  9. Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.


  • Cook's Notes:
  • You may use any food coloring you prefer.
  • You can use milk instead of cherry juice to make the icing.

Nutrition Facts

Per Serving: 189 calories; 10.1 23.9 1.7 14 55 Full nutrition

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A cookie you can make for Christmas or for a baby shower. My family loves this cookie. Enjoy!