Name: No-Bake Cherry-Amaretto Cookies
Total time: 1 h 15 min
Ingredients: 2½ cups (7½ ounces/213 grams) sweetened shredded coconut, divided; 5 cups (11 ounces/312 grams) vanilla wafer cookies; ½ cup dried sweetened cherries, chopped; ½ cup Amaretto; 1 cup (4 ounces/113 grams) confectioners' sugar; ⅛ teaspoon table salt; ¼ cup light corn syrup

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.)