No-Bake Cherry-Amaretto Cookies
By Kelly SongPublished on October 31, 2023
Time
15 minutes, plus 1 hour chilling
Yield
Makes about 30 cookies
Ingredients
Before You Begin
You can use sweetened or unsweetened dried cherries in this recipe, but we prefer sweetened.
Instructions
- Toast 1 cup coconut in 10-inch skillet over medium-low heat, stirring often, until golden, 3 to 5 minutes. Transfer to shallow dish and set aside.
- Process cookies and remaining 1½ cups coconut in food processor until finely ground, about 20 seconds; transfer to large bowl. Using wooden spoon or rubber spatula, stir in cherries, amaretto, sugar, salt, and corn syrup until evenly combined; set aside.
- Using 1-tablespoon measure or #60 cookie scoop, divide mixture into about 30 portions. Working with 1 portion at a time, roll portions between your lightly moistened hands to form balls, then transfer to dish with toasted coconut and roll to evenly coat, pressing to adhere; transfer to large plate. Refrigerate cookies until firm, at least 1 hour. Serve chilled or at room temperature. (Cookies can be refrigerated for up to 1 week.)
Time
15 minutes, plus 1 hour chillingYield
Makes about 30 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
These boozy, fruity cookies are inspired by the simple decadence of rum balls. For this version, we opted for the complementary flavors of dried cherries and amaretto. A mixture of crushed vanilla wafer cookies and coconut flakes created a chewy dough, which we rolled in toasted coconut for extra flavor and crunch. Chilling the cookies yielded a soft cookie with a satisfying bite, studded with bursts of sophisticated boozy flavor.
Before You Begin
You can use sweetened or unsweetened dried cherries in this recipe, but we prefer sweetened.
Instructions
- Toast 1 cup coconut in 10-inch skillet over medium-low heat, stirring often, until golden, 3 to 5 minutes. Transfer to shallow dish and set aside.
- Process cookies and remaining 1½ cups coconut in food processor until finely ground, about 20 seconds; transfer to large bowl. Using wooden spoon or rubber spatula, stir in cherries, amaretto, sugar, salt, and corn syrup until evenly combined; set aside.
- Using 1-tablespoon measure or #60 cookie scoop, divide mixture into about 30 portions. Working with 1 portion at a time, roll portions between your lightly moistened hands to form balls, then transfer to dish with toasted coconut and roll to evenly coat, pressing to adhere; transfer to large plate. Refrigerate cookies until firm, at least 1 hour. Serve chilled or at room temperature. (Cookies can be refrigerated for up to 1 week.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments