Recipe courtesy of Ree Drummond
Coconut Cherry Almond Cookies
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- Level: Easy
- Total: 7 hr 25 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 220
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 122 mg
Ree makes these cookies to give as gifts at Christmas. Sometimes she bakes and wraps the cookies before gifting, but sometimes she gifts the dough so that the recipient can keep it in the fridge or freezer and bake off the cookies as and when they wish.
- Level: Easy
- Total: 7 hr 25 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 220
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 3 g
- Cholesterol
- 36 mg
- Sodium
- 122 mg
Ingredients
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Directions
- Combine the flour, baking soda and salt in a bowl and set aside.
- Cream together the granulated sugar, brown sugar and butter in a stand mixer, scraping the bowl once while mixing. Add the eggs one at a time, mixing, then add the almond extract. Add the flour mixture in increments, mixing gently after each addition. Scrape the bowl and mix again. Fold in half the coconut, half the almonds and all the dried cherries until just combined.
- Combine the remaining coconut and almonds on a plate and spread out evenly. Divide the dough in half and place each on a piece of plastic wrap. Roll the dough up and press into a log about 7 inches long. Working over the plate with the nuts, unroll the plastic wrap and drop the log on the plate, gently rolling it to cover it in nuts. Place the rolled cookie dough on a piece of fresh plastic wrap and roll up. Repeat with the second log. Chill in the fridge for at least 6 hours but best if overnight.
- When ready to bake, preheat the oven to 375 degrees F.
- Slice off as many cookies as you'd like and lay the slices on a parchment-lined baking sheet. (The thicker the slices, the farther apart the cookies need to be. They bake up flat.) Bake the cookies until nice and golden brown, 10 to 12 minutes. Cool on a rack and serve.
