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Coconut Cherry Sandies

Total Time

Prep: 30 min. Bake: 10 min./batch + standing


about 7 dozen

Guests won't be able to stop at just one of these tender almond shortbread cookies studded with cherries, coconut and pistachio nuts. —Carole Holt, Mendota Heights, Minnesota
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  • 1 cup butter, softened
  • 1-1/3 cups sugar
  • 1/2 cup packed brown sugar
  • 1 cup plus 4 teaspoons canola oil, divided
  • 2 large eggs
  • 1 teaspoon almond extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/3 cups sweetened shredded coconut, toasted
  • 1-1/3 cups chopped pistachios
  • 1-1/3 cups chopped dried cherries
  • 1-1/3 cups white baking chips


  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup oil, eggs and extract. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut, pistachios and cherries.
  2. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in sugar. Bake 8-10 minutes or until set. Remove to wire racks to cool completely.
  3. In a microwave, melt baking chips and remaining oil; stir until smooth. Drizzle over cookies. Let stand until set.

Can you freeze Coconut Cherry Sandies?

Freeze undrizzled cookies in freezer containers for up to 3 months. To use, thaw in covered containers. Drizzle cookies as directed.

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