Santa’s Whiskers Cherry Coconut Slice Cookies Recipe

Introduction

Santa’s Whiskers Cherry Coconut Slice Cookies are a delightful treat that combines sweet cherries and toasted coconut in a buttery slice cookie. These festive cookies are perfect for holiday gatherings or whenever you want a cozy, flavorful bite.

Ingredients

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon milk (can substitute with 2% milk or dairy-free milk)
• 1 teaspoon vanilla extract (almond extract can be used as a substitute)
• 1 cup plus 2 tablespoons all-purpose flour (for gluten-free, use gluten-free flour blend)
• 1/2 cup chopped red candied (glacé) cherries (dried cranberries can be substituted for a tart flavor)
• 1/4 cup unsweetened shredded coconut (sweetened coconut can be used for a sweeter taste)
• 1/2 cup unsweetened shredded coconut, for rolling the log

Instructions

1. Step 1: Beat the butter, sugar, milk, and vanilla on high speed for about 2 minutes, until the mixture looks smooth and creamy.
2. Step 2: Add the flour and mix briefly until the dough looks crumbly; it should not be fully smooth.
3. Step 3: Add the chopped cherries and the 1/4 cup coconut, then mix just until combined. Be careful not to overmix.
4. Step 4: Shape the dough into a log about 2 1/2 inches thick, or divide it into two thinner logs. Roll the outside in the remaining 1/2 cup coconut, then wrap the log and refrigerate for about 4 hours.
5. Step 5: Preheat the oven to 350°F and line a large baking sheet with parchment paper.
6. Step 6: Slice the log into rounds a bit thicker than 1/4 inch and place them about 3/4 inch apart on the sheet.
7. Step 7: Bake for 22 to 26 minutes, turning the pan halfway, until the cookies are golden brown with toasted coconut edges.
8. Step 8: Cool the cookies completely on a wire rack before serving or storing.

Tips & Variations

• For a tart twist, substitute dried cranberries for the candied cherries.
• Use sweetened shredded coconut if you prefer a sweeter cookie.
• Almond extract can replace vanilla extract for a different aroma.
• To make two thinner logs, slice more cookies that bake faster, perfect for smaller batches.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the wrapped dough log for up to 2 months; slice and bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but you can substitute margarine if needed. Just be sure to use a stick margarine with a similar fat content for best results.

How can I make these cookies gluten-free?

Simply use a gluten-free flour blend in place of the all-purpose flour. This will maintain the dough’s texture and allow those avoiding gluten to enjoy the cookies.

Santa’s Whiskers Cherry Coconut Slice Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 432 reviews

Santa’s Whiskers Cherry Coconut Slice Cookies are delightful, buttery treats combining the sweetness of candied cherries with the tropical flavor of coconut. These slice-and-bake cookies offer a tender, crumbly texture and a touch of toasted coconut on the edges, perfect for holiday celebrations or anytime you crave a sweet, homemade snack.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon milk (can substitute with 2% or dairy-free milk)
• 1 teaspoon vanilla extract (almond extract can be used as substitute)
• 1 cup plus 2 tablespoons all-purpose flour (use gluten-free flour blend for gluten-free option)
• 1/2 cup chopped red candied (glacé) cherries (dried cranberries can be substituted for tartness)
• 1/4 cup unsweetened shredded coconut (sweetened coconut can be used for sweeter taste)

For Rolling

• 1/2 cup unsweetened shredded coconut

Instructions

1. Preparation: Gather all ingredients and prepare your workspace for mixing the dough.
2. Mix Butter, Sugar, Milk, and Vanilla: Beat the butter, granulated sugar, milk, and vanilla extract on high speed for about 2 minutes until the mixture is smooth and creamy, ensuring a light and airy base.
3. Add Flour: Incorporate the all-purpose flour and mix briefly just until the dough turns crumbly; avoid overmixing to keep the texture tender.
4. Add Cherries and Coconut: Fold in the chopped red candied cherries and 1/4 cup unsweetened shredded coconut, mixing just until combined to evenly distribute the ingredients without toughening the dough.
5. Shape and Roll the Dough: Form the dough into a log approximately 2 1/2 inches thick, or divide into two thinner logs. Roll the log(s) in the remaining 1/2 cup shredded coconut to coat the exterior. Wrap tightly and refrigerate for about 4 hours to firm up the dough.
6. Preheat Oven: Set oven temperature to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
7. Slice the Logs: Remove the chilled log(s) from the refrigerator and slice into rounds slightly thicker than 1/4 inch. Arrange the slices on the prepared baking sheet about 3/4 inch apart to allow for slight spreading.
8. Bake: Bake the cookies for 22 to 26 minutes, turning the pan halfway through baking for even heat exposure. Cookies are done when golden brown with toasted coconut edges.
9. Cooling: Transfer the cookies to a wire rack and let them cool completely to set their shape and texture before serving or storing.
10. Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. The dough log can be frozen wrapped for up to 2 months for future baking.

Notes

• Using room temperature butter ensures the dough mixes evenly and creates a smooth batter.
• Substitutions such as almond extract, dried cranberries, or sweetened coconut can modify flavor and sweetness to your preference.
• Be careful not to overmix the dough after adding flour to avoid tough cookies.
• Chilling the dough log is essential for neat slicing and maintaining cookie shape.
• Turn the baking sheet halfway through baking to promote even browning.
• Cookies can be frozen after baking for longer storage or dough can be frozen pre-bake for convenience.

Keywords: cherry coconut cookies, slice and bake cookies, holiday cookies, candied cherry cookies, coconut cookies, Christmas cookies