Level: Easy
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
Total: 7 hr 25 min (includes chilling and cooling time)
Active: 30 min
Indulge in Ree Drummond's holiday favorite: these irresistible almond-coconut cherry cookies that capture the joy of the season! Perfect for giftingbake them fresh or share the chilled dough for recipients to enjoy anytime from fridge or freezer.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup (2 sticks) salted butter, at room temperature
- 2 large eggs
- 1/2 tablespoon almond extract
- 1 cup unsweetened coconut flakes
- 1 cup sliced almonds
- 3/4 cup or 5 ounces dried cherries
Cook Mode: Keep your screen awake while you bake these delights!
Directions
- Mix the flour, baking soda, and salt in a bowl; set aside.
- In a stand mixer, cream granulated sugar, brown sugar, and butter until fluffy, scraping as needed. Add eggs one at a time, beating well after each. Mix in almond extract. Gradually add flour mixture, stirring gently. Fold in half the coconut, half the almonds, and all dried cherries until just combined.
- Spread remaining coconut and almonds on a plate. Divide dough in half; roll each into a 7-inch log on plastic wrap. Roll logs in nut mixture to coat, rewrap, and chill at least 6 hours or overnight for perfect texture.
- Preheat oven to 375F. Slice dough into desired rounds, space on parchment-lined sheets (thicker slices farther apart). Bake 10-12 minutes until golden. Cool on rack and savor the crunchy, chewy bliss!
