Swedish Coconut Cherry Drops
Swedish Coconut Cherry Drops are delightful, bite-sized cookies combining the sweet tartness of maraschino cherries with the rich flavor of shredded coconut. Their crisp texture and mild almond aroma make them perfect for holiday treats, gatherings, or a charming gift for friends and family.
Ingredients
Instructions
- Cream together the shortening and butter.
- Add sugar, egg, and almond extract; mix well.
- Stir in the flour, salt, and baking powder until combined.
- Fold in chopped maraschino cherries and shredded coconut.
- Drop teaspoonfuls of the dough onto greased baking sheets.
- Flatten each cookie slightly.
- Bake at 375°F (190°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a richer flavor, use unsalted butter and consider adding a splash of vanilla extract along with the almond extract. If you can't find maraschino cherries, dried cherries can work as a substitute but will alter the texture slightly. Ensure the butter and shortening are at room temperature for easier creaming. For a twist, try adding a sprinkle of chocolate chips or nuts for added texture.
Serving Suggestions
These Swedish Coconut Cherry Drops are delightful on their own or served alongside a warm cup of tea or coffee. For an extra treat, consider pairing them with a scoop of vanilla ice cream or serving them at a festive gathering. They also make a charming addition to cookie platters, especially during holiday celebrations.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them in a zip-top bag for up to three months. To reheat, place them in a warm oven for a few minutes until warmed through, which helps restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Coconut Cherry Drops contains roughly 84 calories, with 1g protein, 10g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a blend of 50% whole wheat and 50% all-purpose flour for a lighter outcome while still incorporating some whole grain benefits.
What can I use if I don't have shortening?
If you don't have shortening, you can use additional butter instead. Keep in mind that this may alter the texture slightly, making the cookies a bit richer and softer. Alternatively, coconut oil is a good substitute for a similar texture and flavor.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown on the edges and slightly soft in the center. They will continue to firm up as they cool, so it's best to remove them from the oven just before they look fully done to ensure they remain chewy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).