Cooking & Conversation: Cherry Sugar Cookie Macaroons

Doug and I did not have time for our Annual Cookie Throw Down this year. However, Doug came up with a cookie this Christmas that probably would have won. It is now my second favorite cookie. My favorite cookie is the previous post, Chocolate-Covered Cherry Cookies. I am a coconut fan and love the tart red cherries in this cookie. The flavors pair well together, and they look so festive for the holidays. You start with refrigerated sugar cookie dough,
so it just take minutes to prepare the dough.

Delicious!

Ingredients:

1 roll Pillsbury refrigerated sugar cookie dough
3/4 cup chopped macadamia nuts
3/4 cup coarsely chopped dried tart cherries
1 (7 oz.) package sweetened flaked coconut
2 teaspoons vanilla
1 cup red tart cherry preserves

Let cookie dough stand at room temperature for 10 minutes to soften.

In a medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets lined with parchment paper.

Bake 15-20 minutes or until edges are light golden brown. Cool 3 minutes. With the back of a teaspoon, make indentation in center of each cookie. Spoon 1 tsp. preserves in each indentation. Cool completely, about 20 minutes.

Recipe from allrecipes.com 2013

Printable version: Cherry Sugar Cookie Macaroon