Cherry Coconut Cookies

I first made these Cherry Coconut Cookies on an overcast afternoon when I had a handful of cherries that needed using and a craving for something chewy with a bit of chew from toasted coconut. They’re small, buttery drops studded with bright cherry bits and lightly tropical coconut — an easy bake that feels a little special. They work for after-school snacks, tea time, or a simple holiday cookie tray.

Why you’ll love this dish

Light, sweet, and just a touch tropical — these cookies hit a comforting, familiar note with a fruity twist. They’re quick to make, use pantry staples, and the texture balances a tender crumb with coconut chew and bursts of cherry. Make them for a casual coffee break, a picnic, or when you want a small-batch treat without fuss.

“Soft in the middle, crisp at the edges, and the little cherry pops make them impossible to resist.” — a regular taste-tester

If you like short, buttery cookies with minimal fuss, you might also enjoy this buttery 3-ingredient shortbread cookies for another tiny-batch option.

How this recipe comes together

This is a straightforward creaming-cookie: you cream butter and sugar, add an egg and vanilla, then fold in a dry mix of flour, baking powder, salt, and shredded coconut. Cherries get folded last so they don’t bleed into the dough. Scoop, bake until edges are just golden, and cool briefly on the sheet to set.

If you’d like a similar method with a different flavor profile, these brown sugar pop-tart cookies use the same basic approach but a different mix of add-ins.

What you’ll need

• 1 cup all-purpose flour
• 1/2 cup shredded coconut (sweetened or unsweetened) — see notes below
• 1/2 cup chopped cherries (fresh or thawed frozen, patted dry)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Notes and substitutions:

• For a gluten-free version, substitute a 1:1 gluten-free flour blend with xanthan gum and expect slightly different texture.
• Unsweetened coconut gives a more toasty, nutty flavor; sweetened coconut adds extra sweetness and chew.
• Use frozen cherries if fresh aren’t in season. Thaw and pat them dry so they don’t add excess moisture.

Step-by-step overview

1. Preheat oven and line a baking sheet.
2. Cream butter and sugar until light.
3. Add egg and vanilla.
4. Whisk dry ingredients (flour, baking powder, salt, coconut).
5. Combine wet and dry ingredients until just mixed.
6. Fold in cherries.
7. Drop tablespoonfuls of dough on the sheet.
8. Bake until edges are lightly golden.
9. Cool briefly on the sheet, then transfer to a rack.

If you prefer a visual cue, the dough should be cohesive but slightly soft; the cookies spread a little in the oven but keep a gentle mound.

Directions to follow

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Use a hand mixer for 2–3 minutes or beat by hand for 4–5 minutes.
3. Beat in the egg and vanilla until fully incorporated and smooth.
4. In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut.
5. Gradually add the dry mixture to the wet ingredients. Stir until just combined — don’t overmix.
6. Gently fold in the chopped cherries so they stay intact and don’t bleed into the dough.
7. Drop tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
9. Let the cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Pro tip: If your cherries are particularly juicy, toss them in a teaspoon of flour first; this helps prevent them from sinking and bleeding during baking.

Best ways to enjoy it

Serve these warm with a cup of coffee or tea for a cozy snack. They’re also great on a cookie platter paired with shortbreads and chocolate bites. For a dessert plate, stack two cookies with a scoop of vanilla ice cream for an instant sandwich.

Pairing ideas:

• Morning coffee or black tea for contrast.
• A mild chèvre or ricotta spread on the side if you want a savory-sweet board.
• A drizzle of melted dark chocolate over cooled cookies for an elegant finish.

Keeping leftovers fresh

Store cooled cookies in an airtight container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking. For longer storage, freeze in a single layer on a sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to refresh texture. Avoid microwaving for long periods; it can make coconut rubbery.

Helpful cooking tips

• Soften butter at room temperature, but don’t let it go greasy. It should yield to a finger with gentle pressure.
• Measure flour correctly: spoon it into the cup and level off to avoid dense cookies.
• If you want a chewier cookie, swap half the sugar for brown sugar.
• Press a few extra cherry bits on top of each dough mound before baking for a prettier presentation.
• Use room-temperature egg so the batter comes together smoothly.

If you’re interested in other cookie techniques that keep things simple, see these 3-ingredient sugar cookies for a minimal-ingredient approach.

Recipe variations

• Chocolate-cherry: Fold in 1/3 cup chocolate chips with the cherries.
• Toasted coconut: Lightly toast the shredded coconut before mixing for deeper flavor.
• Almond-cherry: Replace vanilla with 1/2 teaspoon almond extract and add 1/4 cup sliced almonds.
• Vegan: Use coconut oil or vegan butter and an egg replacer like a flax “egg” (1 tbsp ground flax + 3 tbsp water). Texture will be slightly different but still tasty.

For a gluten-free pumpkin-chocolate spin that uses similar methods, check out this chocolate-chip gluten-free pumpkin cookies recipe.

Your questions answered

Q: Can I use dried cherries instead of fresh?
A: Yes. Use about 1/3 to 1/2 cup dried cherries and consider rehydrating them briefly in warm water if they are very chewy. Pat them dry before folding in.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough in an airtight container for up to 48 hours. Bring it to room temperature briefly before scooping and baking. You can also freeze scooped dough balls for later baking.

Q: Will frozen cherries work?
A: Frozen cherries work if thawed and thoroughly patted dry. Toss them lightly in flour to reduce bleeding into the dough.

Q: How do I prevent cookies from spreading too much?
A: Chill the dough for 15–30 minutes before scooping, reduce oven temperature by 10–15°F if necessary, and ensure butter wasn’t too soft or melted.

Conclusion

If you want a related old-fashioned twist, compare this approach to the classic Coconut Cherry Drops – Mother Thyme for a denser, drop-cookie interpretation. For another cherry-coconut adaptation and different measurements, see Donda’s Cherry Coconut Cookies – The Savvy Sparrow which offers an alternate take and presentation.