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Cherry Coconut Chews


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  • 1/2 cup milk
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups sifted flour
  • 1/2 teaspoon baking soda
  • 1/2 cup walnuts, coarsely chopped
  • 1 cup shredded unsweetened coconut
  • 1 cup drained maraschino cherries, coarsly chopped


Servings 50


Step 1

Preheat oven to 375° F.
Lightly grease two large baking sheets with butter or vegetable shortening.
In small saucepan over low heat, warm the milk until it coats the back of a metal spoon. Remove the pan from the heat and set aside.
In a large mixing bowl, cream together the butter and sugar. Beat in the egg, continuing to mix until the batter is light and creamy.
Mix in the vanilla extract and the lemon extract. Stir in the milk. Sift the flour with the baking soda and fold into the batter. Fold the chopped walnuts, coconut, and cherries into the batter.
Drop rounded teaspoonfuls of batter onto the baking sheets, about 2 inches apart.
Bake for 10 to 12 minutes, or until the cookies have browned ariund the edges. Remove from the oven.
After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.

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