Reviewed: Nov. 30, 2009

These were so easy! I drained the cherries on a paper towel beforehand though. I also substituted half of the flour with ground oats (rolled oats processed fine in a food processor). I had a problem dipping them in the coconut - I don't think my glaze was thick enough. I ended up dusting half of them with powdered sugar instead, and all of them were delicious.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 9, 2009

These are really yummy! The cookie part tastes sort of like shortbread. I also did as others had done and used the cherry juice instead of milk. Will make again. Next time I might try pineapple in the center seeing that my hubby doesn't like cherries.

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 9, 2009

I followed the recipe exactly and they were so easy to make. They rolled perfectly, baked evenly, and didn't crumble when rolling them in the coconut. I didn't need the whole amount of the frosting and coconut for rolling, so I would recommend a 3/4 batch and see how that goes. Better not to waste the ingredients.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 30, 2009

I am not a fan of coconut so I rolled them in crushed pecans before baking them. I might try adding some cocoa to the dough or putting a chocolate chip inside the cherry next time to get a more "chocolate cherry" kind of cookie.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 11, 2009

I Like them but now much to make them offten, I don't really like the texture of the cookie, mabe instead of coconut I will try somthing differnt, also did not care much for the oatmeal.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: May 24, 2009

So pretty for holidays: Christmas, Valentines, Even St. Pats if you use green maraschino. I received many compliments on these when I included them in my Christmas cookie line-up. I'll make them every year from now on

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Marianne

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Saginaw, Michigan, USA

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Reviewed: Feb. 22, 2009

Too dry & crumbly. Not worth the effort or ingredients but i like the idea....

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Robin M.

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Reviewed: Feb. 19, 2009

I accidentily burnt the bottoms and they were still great!

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ilovelucy5161

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Reviewed: Jan. 21, 2009

These were good. Nothing to rave about though. I wanted less cookie, so if I make these again I will for sure make a smaller cookie.

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Rachel

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 8, 2009

Really good! Nice change from all the other Christmas cookies

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Julia F.

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

These are very good. I prefer to make these a bit larger so you have a bit more dough surrounding the cherry, but they are good either way. Make sure to chop up your coconut a bit if you get shredded. Also these definitely take longer to make then what the recipes states (20 minutes?) but are definitely not hard to make or anything.

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Jeff

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Reviewed: Dec. 31, 2008

These were delicious! Very fast, easy and yummy. The only thing I would suggest is to use a scant tablespoon per ball cause I used a full tablespoon and ran short by about 6. I will add these to my Christmas baking list from now on! Thanks!!!!!!!

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CARDINALLOVER

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

These were excellent! I took another cook's advice and doubled the amount of powdered sugar in the batter and it worked out great! I thought the dough was just right, it's not overly sweet (it wouldn't work on its own necessarily) but coupled with the cherry in the middle and the frosting, it was great. I used cherry juice instead of milk to avoid the chance of them needing refrigeration, and only rolled half of them in coconut in case people didn't care for coconut. I boxed these up and gave them as Christmas gifts. The only thing I'd check is make sure the people you're making them for like cherries! I didn't think about this beforehand but I think I'm safe. Cheers!

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Nissa G

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 22, 2008

Wow! these were awesome!!!!! And they looked terrific, too. I am making another batch today. Thanks for the recipe. The only concern I had was refrigeration.

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CTISOR

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Reviewed: Dec. 21, 2008

These are really good. I liked them better the more they sat. These were very easy to make. I substituted almond extract for the vanilla. I had no problem whatsoever rolling the dough around the cherry, so I'm not sure why others had a problem. I rolled all the dough into balls then made an indention in each ball with my thumb, placing the cherry in and then I rolled the dough into a ball in my hands again and voila! For the glaze I used 1/3 cup milk to the 2 cups powdered sugar and it was the perfect consistancy and I didn't have any problem with the coconut sticking. They are really pretty looking cookies. Will make again.

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NFISCHER08

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 20, 2008

These are really very good! Worth the effort. Only thing is I was not sure what 'dipping' consistency was. The first batch I made the 'dip' was a little runny, and would run off making it hard for the coconut to stick. The second time around I made the 'dip' about frosting consistency, and that made it WAY eaiser. I also added the cherry juice to the powdered sugar instead of the milk. They came out pink, and very pretty. Will make again! Thanks!

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Snow_Drop

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I really liked these maybe because one of my favorite foods as a toddler were marachino cherries. I didn't wrap the dough around them I just made a thumbprint and then put the cherry on top backed and then let cool and dunked the top in the frosting then the coconut. Really good. Sweet too so be warned. I think these would be good dunked in white or dark chocolate too.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Dec. 18, 2008

I'm so glad I came across a few years ago! This will be my third Christmas baking these & everyone is so excited for them!I tweeked the recipe a bit by adding almond extract instead of vanilla! I haven't come across one person who hasn't tried them and loved them! They are a bit time consuming but SO worth it!! Thank you for sharing this wonderful recipe!

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::*Nic*::

Cooking Level: Intermediate

Living In: Belleville, Michigan, USA

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Reviewed: Dec. 17, 2008

I decided to give this recipe a try and I must say it is one of the best cookies I have ever tasted. I made a double batch and they are almost gone. I am planning on making more tonight to have for Christmas. I will be keeping this recipe. Thank you for sharing.

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Marina1327

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Reviewed: Dec. 15, 2008

Great little, bite-sized cherry cookie treat! I reserved a small amount of the juice from the jar of cherries, and mixed it in with the milk and confectioners' sugar at the end, to give them a little pink 'shimmer.'

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Michelle

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