Total TimePrep: 20 min. Bake: 20 min./batch + cooling
Makesabout 3 dozen
I have been making these cookies for the past two years and are now a permanent part of my Christmas cookie recipe collection. These are a flavor explosion in your mouth and highly addicting ;)
I was skeptical at first because I always make Mexican Wedding Cookies each Christmas and have been for 30 years just like my mother made. However, I was quite surprised how easy the dough rolls into ball around the cherries! This recipe is a winner! Mine actually made 30 cookies but I am sure it differs with each person and how you roll them. I will try shredded coconut but I am also trying desiccated coconut because it is finer and sticks easily like on rum balls.
These are a great cookie for the holidays. They are more time consuming but it's the holidays! I used medium coconut and they turned out really nice. After making the cookies I noticed that at Bulk Barn they sell macaroon coconut which I might try next time. I agree with the other comment that after a few days they are more moist. I also love the idea of the others persons review to use a mix of red and green cherries.
These are always on my family's holiday cookie tray, but we omit the oatmeal and use extra flour. We prefer the texture without the oats. Another fun addition is to use green maraschino cherries in half of the cookies to create a surprise center.
These are delicious & pretty. I use cherry juice instead of milk for the glaze so it's pink & only dip the top of the cookies so they don't get too messy & are more easily stored.
Easy to make & not too sweet. This recipe is a Christmas baking keeper.
Made these for the second year in a row for a Christmas Open House at my job. A big hit. Takes time to make but worth it in the end.
Very easy to make. Very tasty too. A real treat for the holidays and the winter season too.
These were a tasty addition to my Christmas cookie tray last year, and a popular treat at my daughter's classroom Winter party. They're a bit dry when first made, so I recommend preparing them a day or two in advance which will lead to a moister, more tender (and less crumbly) cookie.
No comment left