You just know a recipe is going to be good when it’s named after someone. These cookies are ALWAYS part of our Cookie Time. We love everything about them! The cherry and coconut complement each other perfectly. They have a thin, but chewy texture.
Aunt Imogene was my grandpa’s sister-in-law. I’m not sure how these cookies became so popular, but our family and friends always ask for them at Christmas. They are a very pretty cookie and look great on any cookie tray.
These cookies are a pretty easy cookie to whip up. You don’t have to wait for butter to soften, since shortening is used. If you look closely at the recipe card, it actually calls for spry.
After years of experimenting with these cookies, I have found the best temperature to cook them at is 325 degrees. They tend to have the best shape and texture, if you scoop them out in 2 tablespoon dough balls. I think this helps them spread evenly. Lastly, I leave them in the oven for 15 minutes. I also let them cool on the baking sheet before transferring to a wire rack.
These are definitely a tradition in our family that we hope you’ll try!
Aunt Imogene’s Cherry Coconut Cookies
Ingredients
Method
- In a large bowl, cream together sugars, shortening, and eggs by hand
- Stir in flour, baking soda, and salt. You may need to mix with hands.
- Once dough comes together, mix in cherries and coconut
- Pinch off dough to form 2 tbsp dough into balls and place at least 2 inches apart on baking sheet (the cookies will spread)
- Bake at 325 degrees for 15 minutes
- Allow to cool on pan before transferring to wire rack
Video
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