Go Back
Homemade Cherry Coconut Chocolate Chip Cookies photo
Print Recipe Save it for later

Cherry Coconut Chocolate Chip Cookies

Soft, chewy cookies studded with maraschino cherries, coconut, and milk chocolate chips.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 4 servings

Ingredients

  • 12 oz jar maraschino cherries drained, rinsed and finely chopped
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) salted butter slightly softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 13.4 oz package instant coconut cream pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups milk chocolate chips
  • 1 cup sweetened shredded coconut

Instructions

  • Preheat the oven to 350°F (175°C).
  • Drain the jar of maraschino cherries in a colander, rinse them thoroughly, and pat dry on paper towels; finely chop and set aside.
  • Whisk together the all-purpose flour and baking soda in a medium bowl and set aside.
  • In a stand mixer or large bowl with an electric mixer, beat the softened butter, packed brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 2 minutes.
  • Beat in the instant coconut cream pudding mix until incorporated, then add the eggs one at a time, mixing after each.
  • Add the vanilla and almond extracts and mix to combine.
  • With the mixer on low speed, gradually add the flour mixture and mix until just combined.
  • Fold in the chopped maraschino cherries, shredded coconut, and milk chocolate chips until evenly distributed.
  • Use a medium cookie scoop (about 2 tablespoons) to drop rounded portions of dough onto ungreased baking sheets, spacing them a few inches apart.
  • Bake in the preheated oven until the edges are golden brown, about 10–12 minutes.
  • Let the cookies cool on the baking sheets for about 3 minutes, then transfer to a cooling rack with a spatula to cool completely.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Measuring cups and spoons
  • cookie scoop (2 tbsp)
  • Baking Sheets
  • cooling rack
  • Colander

Notes

  • Drain and rinse cherries well to reduce excess moisture.
  • Use a medium scoop for evenly sized cookies.
  • Don’t overmix once you add the flour to keep cookies tender.