I was very surprised with amount of sugar in them and that t called for maraschino cherries that they wern't overly sweet. I am not a fan of sweets and these were perfect! I used almond extract and it lent an interesting flavour. I didn't taste too much coconut flavour, but it did bulk them up. I made half of the recipe now and froze the rest of the dough to use later.
I loved the flavor of cherries and coconut together in this shortbread-type cookie! I used vanilla extract although I think I'd give coconut extract a try next time. The dough was a little tricky and wasn't coming together right, so I doubled the cherry juice - which worked great, it made the cookies pink and added extra cherry flavor. I dropped the cookies with a cookie scoop (I only got 40 doing it this way!) and baked them for 10 minutes. Very shortbread-like in taste which was complimented quite well with the coconut and cherry. My DH could not stop eating them (ok, me neither)! Made for PRMR tag game.
Yummy! I used a can of cherry pie filling in place of the cherries, which made the whole cookie a lovely purple colour. The mix was a bit too gooey to cut so I just used tablespoonfuls. This made them a bit bigger so they took about 15 minutes to cook. They're delicious!
Followed your recipe except that I used cherry flavoring that I had on hand, & it intensified that side of the flavor combo considerably! I was very happy with the results & think your cookies are great! Thanks for posting the recipe! [Tagged, made & reviewed for Please Review My Recipe cooking game]
This did not have the strong cherry flavor I expected. It is a nice light cookie and I think almond flavoring would work nicely with this. I think a cherry concentrate or cherry syrup might work better than the cherry juice for giving a stronger cherry flavor. These are pretty cookies, with a light pink hue and red spots, perfect for valentines.