Cherry Coconut Chocolate Chip Cookies
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
32 mins
Cherry Coconut Chocolate Chip Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 12 oz jar maraschino cherries
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup 2 sticks salted butter, slightly softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 3.4 ounce package instant coconut cream pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups milk chocolate chips
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F.
- Drain jar of maraschino cherries in a colander, then rinse thoroughly. Place on paper towels to drain off any excess moisture while you prepare cookie dough.
- In a medium bowl, combine flour and baking soda and set aside.
- In the bowl of your mixer, beat the butter, brown sugar, and white sugar on medium speed until smooth and fluffy, about 2 minutes. Beat in the instant pudding mix until blended. Mix in the eggs, one at a time, then mix in both extracts. With the mixer on low, slowly add the flour mixture until combined.
- Finely chop drained maraschino cherries, and add to the dough. Add coconut and chocolate chips and fold until combined.
- Using a medium cookie scoop (about 2 Tablespoons), drop dough onto ungreased cookie sheets, a few inches apart. Bake until edges are golden brown; about 10-12 minutes.
- Remove and let cool on baking sheets for about 3 minutes, then remove with a spatula and place on cooling rack.
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