Santa’s Whiskers Cherry Coconut Slice Cookies Recipe
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.
- 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
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
- Preparation: Gather all ingredients and prepare your workspace for mixing the dough.
- 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.
- Add Flour: Incorporate the all-purpose flour and mix briefly just until the dough turns crumbly; avoid overmixing to keep the texture tender.
- 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.
- 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.
- Preheat Oven: Set oven temperature to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Cooling: Transfer the cookies to a wire rack and let them cool completely to set their shape and texture before serving or storing.
- 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
