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Santa’s Whiskers Cherry Coconut Slice Cookies

These festive cookies feature a buttery base, sweet cherries, and a coconut coating, perfect for any holiday tray.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 stick 1 stick (1/2 cup) unsalted butter, at room temperature Use room temperature for best results.
  • 1/2 cup 1/2 cup granulated sugar
  • 1 tablespoon 1 tablespoon milk Can substitute with 2% milk or a dairy-free milk.
  • 1 teaspoon 1 teaspoon vanilla extract Almond extract can be used as a substitute.
  • 1 cup 1 cup plus 2 tablespoons all-purpose flour For gluten-free, use gluten-free flour blend.
  • 1/2 cup 1/2 cup chopped red candied (glacé) cherries Dried cranberries can be substituted for a tart flavor.
  • 1/4 cup 1/4 cup unsweetened shredded coconut Sweetened coconut can be used for a sweeter taste.
  • 1/2 cup 1/2 cup unsweetened shredded coconut, for rolling the log

Method
 

Preparation
  1. Beat the butter, sugar, milk, and vanilla on high speed for about 2 minutes, until the mixture looks smooth and creamy.
  2. Add the flour and mix briefly until the dough looks crumbly, it should not be fully smooth.
  3. Add the chopped cherries and the 1/4 cup coconut, then mix just until combined. Be careful not to overmix.
  4. Shape the dough into a log about 2 1/2 inches thick, or divide it into two thinner logs. Roll the outside in the remaining 1/2 cup coconut, then wrap the log and refrigerate for about 4 hours.
Baking
  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Slice the log into rounds a bit thicker than 1/4 inch and place them about 3/4 inch apart on the sheet.
  3. Bake for 22 to 26 minutes, turning the pan halfway, until the cookies are golden brown with toasted coconut edges.
Cooling and Storage
  1. Cool the cookies completely on a wire rack before serving or storing.
  2. Store in an airtight container at room temperature for up to 5 days, or freeze the wrapped dough log for up to 2 months.

Notes

For best results, use unsalted butter at room temperature and do not overmix after adding the flour. Chill the log adequately for neat slices.