Cherry Coconut Chocolate Chip Cookies

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These cookies are the kind of batch I bake when I want something bright, chewy, and slightly unexpected. The maraschino cherries bring a sweet, fruity pop, the coconut adds chew and aroma, and the milk chocolate chips round everything out with mellow sweetness. They’re upscale enough for guests and simple enough for an after-school treat.

There’s a trick here: instant coconut cream pudding mix makes the dough stay moist and tender without fuss. A little almond extract emphasizes the cherry flavor, while vanilla keeps the base warm and familiar. They hold their shape well and bake into golden-edged, soft-centered cookies.

Below you’ll find a practical ingredient list with notes, clear step-by-step directions that match the ingredient amounts exactly, troubleshooting tips, storage advice, and seasonal ways to make these cookies feel fresh all year.

What You’ll Need

Ingredients

• 12 oz jar maraschino cherries — drain, rinse, and finely chop; they add bright sweetness and color.
• 2-1/4 cups all-purpose flour — structure for the cookies.
• 1 teaspoon baking soda — leavening to give a light rise and tender crumb.
• 1 cup (2 sticks) salted butter, slightly softened — provides richness and helps cookies spread; room temperature makes creaming easier.
• 3/4 cup packed brown sugar — adds moisture, chew, and a toffee-like flavor.
• 1/4 cup granulated sugar — balances sweetness and helps with browning.
• 13.4 ounce package instant coconut cream pudding mix — makes the dough extra tender and adds coconut flavor without extra liquid.
• 2 large eggs — bind the dough and add lift.
• 1 teaspoon vanilla extract — foundational flavor that rounds the mix.
• 1 teaspoon almond extract — enhances the cherry flavor; a little goes a long way.
• 1 1/2 cups milk chocolate chips — melt-soft pockets of chocolate; use quality chips for best texture.
• 1 cup sweetened shredded coconut — provides chew and coconut flavor; toasting is optional for extra nuttiness.

Step-by-Step: Cherry Coconut Chocolate Chip Cookies

Prep

• Preheat the oven to 350°F (177°C).
• Drain the 12 oz jar of maraschino cherries in a colander, then rinse them thoroughly to remove excess syrup. Spread the cherries on paper towels and pat dry; set aside to finish draining while you prepare the dough.

Dry ingredients

• In a medium bowl, whisk together 2-1/4 cups all-purpose flour and 1 teaspoon baking soda. Set this bowl aside.

Creaming and mixing

• In the bowl of a stand mixer (or a large bowl with a hand mixer), beat 1 cup (2 sticks) slightly softened salted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar on medium speed until the mixture is smooth and fluffy, about 2 minutes.
• Add the full 13.4-ounce package of instant coconut cream pudding mix and beat until blended into the butter-sugar mixture.
• Mix in 2 large eggs, one at a time, scraping the bowl after each addition so everything incorporates evenly.
• Stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract until combined.

Combine dough

• With the mixer on low speed, slowly add the flour and baking soda mixture until just combined. Do not overmix; stop as soon as the flour disappears into the dough.
• Finely chop the drained, rinsed maraschino cherries and fold them into the dough.
• Add 1 cup sweetened shredded coconut and 1 1/2 cups milk chocolate chips. Fold gently until evenly distributed. The dough will be slightly sticky and hold together well.

Portion and bake

• Using a medium cookie scoop (about 2 tablespoons), drop rounded portions of dough onto ungreased cookie sheets, leaving a few inches between each to allow for spreading.
• Bake in the preheated oven until the edges are golden brown, about 10–12 minutes. Oven times vary, so start checking at 10 minutes.
• Remove the cookies from the oven and let them cool on the baking sheets for about 3 minutes to set. Then use a spatula to transfer cookies to a cooling rack to finish cooling.

Why This Recipe Works

The instant coconut cream pudding mix is the secret for tender, moist cookies without adding extra liquid; it binds the dough and keeps the centers soft. Brown sugar contributes chew and depth while the granulated sugar promotes a pleasing edge crispness. Almond extract lifts and complements the maraschino cherries, making their flavor feel intentional rather than cloying. Finally, the combination of coconut and milk chocolate balances texture and sweetness so each bite has chew, creaminess, and a touch of indulgence.

What to Use Instead

• Maraschino cherries — if unavailable, substitute with an equal weight of chopped dried cherries that have been rehydrated in hot water for 10 minutes and drained; flavor will be less syrupy but still cherry-forward.
• Instant coconut cream pudding mix — you can use instant vanilla pudding mix if coconut cream isn’t available; you will lose some coconut flavor but retain the tender texture.
• Milk chocolate chips — swap for semi-sweet or dark chocolate chips for less sweetness and more contrast.
• Sweetened shredded coconut — unsweetened coconut works but the cookies will be less sweet; consider adding 1–2 tablespoons extra brown sugar if you switch.

Appliances & Accessories

• Stand mixer or hand mixer — for quick, even creaming.
• Medium mixing bowl for dry ingredients.
• Cookie scoop (2 tablespoon) — ensures uniformly sized cookies and consistent bake times.
• Baking sheets — ungreased is fine; lined with parchment or silicone mat prevents sticking and eases cleanup.
• Cooling rack — lets cookies cool evenly so bottoms don’t get soggy.
• Colander and paper towels — for draining and drying the cherries.

Mistakes Even Pros Make

• Not draining cherries well — excess syrup will make the dough too wet and cause cookies to spread excessively.
• Overmixing after adding flour — leads to dense cookies; mix only until the flour disappears.
• Using hot baking sheets — placing dough on a hot sheet can cause uneven spreading; always start with a cool sheet.
• Skipping the brief cool time on the baking sheet — moving cookies too soon can make them fall apart; waiting ~3 minutes helps them set.

Season-by-Season Upgrades

• Spring: Add 1/2 cup chopped toasted pistachios for color and crunch; the nuttiness pairs well with cherry.
• Summer: Fold in 1/2 cup chopped freeze-dried strawberries for extra brightness and crunchy-texture contrast.
• Autumn: Replace milk chocolate chips with bittersweet chips and add 1/2 teaspoon ground cinnamon for warmth.
• Winter: Stir in 1/4 cup finely chopped candied orange peel and use dark chocolate chips for a festive touch.

Little Things that Matter

• Room temperature butter creams easiest and traps air for a lighter cookie — don’t use melted butter.
• Pat the cherries dry with paper towels twice — a little extra care prevents extra spreading.
• Measure flour by spooning into the cup and leveling; packing flour will make the dough too dense.
• Use good-quality chocolate chips — flavor carries through in a simple cookie.

Storing Tips & Timelines

• Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to help maintain softness.
• Refrigerator: Cookies keep for up to 1 week in an airtight container; bring to room temperature before serving for best texture.
• Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. You can also freeze unbaked dough scoops on a sheet, then transfer to a bag; bake from frozen, adding 1–2 minutes to the bake time.

Quick Q&A

• Can I leave out the almond extract? Yes; if omitted, increase vanilla to 2 teaspoons or leave as-is for a milder cherry profile.
• Will these spread a lot? They spread moderately; proper cherry draining and slightly softened (not melted) butter control spread.
• Can I toast the coconut? Yes — spread 1 cup shredded coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring once, until golden. Cool before adding.
• Why use both sugars? Brown sugar keeps the center moist and chewy; granulated sugar contributes crispness at the edges.

Before You Go

If you bake only one cookie this week, try this one. The balance of bright cherry, chewy coconut, and mellow milk chocolate is dependable and forgiving. Make the dough ahead and freeze scoops for fresh-baked cookies on demand, and don’t forget to taste a warm one straight from the sheet — the texture and the aroma are worth it.

Happy baking. If you try a seasonal variation or swap, come back and tell me how it went — small tweaks often make big, delicious differences.

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