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Cherry Almond Coconut Shortbread Cookies

Servings: 4 dozen


  • 1 cup unsalted butter, softened (2 sticks)
  • 1/2 cup sugar
  • 1/4 cup chopped maraschino cherries
  • 1 tsp almond extract
  • 1/2 tsp cherry extract {optional but super yummy!}
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sweetened flaked coconut
  • sliced almonds and turbinado sugar, for topping


  • In a bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy. Add in extracts.
  • Add flour, baking powder and salt. Beat until it forms a dough. Stir in cherries and coconut.
  • Divide the dough in half. On a sheet of wax paper, form each half into an 8-inch log. Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.
  • Heat the oven to 300°F.
  • Cut the logs into ¼-inch-thick slices with a sharp knife.
  • Arrange the slices 2 inches apart on parchment-lined baking sheets. Top with one or two almond slices and a sprinkle of turbinado sugar.
  • Bake the cookies on the top rack of the oven for 25 to 30 minutes, or until they are pale golden.
  • Transfer to wire racks to cool.