I received compensation from Anolon for this post. The recipe and opinions are my own.
Cherry Coconut Jumbles are a simple drop cookie studded with bright festive cherries and moist flake coconut.
This post is part of Christmas Cookies Week 2020. Be sure to keep scrolling to see all of today’s fabulous recipes and to enter the giveaway thanks to our amazing sponsors: Adams Extract, Anolon Cookware, Millican Pecan Company, Sweets and Treats.
The cookie itself has a hint of tanginess to it thanks to the addition of sour cream. It makes the cookies soft and moist.
And then you add the glace cherries, coconut and chopped pecans, and these are out of this world. I used a candied cherry pineapple mix that might be hard to find in your area. But if you can find it and like pineapple like my family does, use that instead!
Homemade Cookie Mix
Have you ever noticed that many cookies use the same basic ingredients?
This recipe is one of four I am sharing this week that use my Homemade Cookie Mix. Each cookie recipe starts with the same basic mix but ends up completely different looking and tasting.
Make a batch of the cookie mix and keep it in the fridge or freezer so you can quickly whip up a batch of cookies when the urge strikes. Or make a double or triple batch to make Christmas cookie baking a little easier.
Cherry Coconut Jumbles Cookies
- 4 cups Basic Cookie Mix (recipe below)
- ¾ cup sour cream
- 1 teaspoon vanilla
- 2 large eggs
- 1 ½ cups candied cherries (glace cherries), cut in half (or candied cherry pineapple mix)
- 1 ½ cups unsweetened flake coconut
- 1 cup pecans (finely chopped)
- Preheat oven to 375°F.
- In a mixing bowl, combine Cookie Mix, sour cream, vanilla and eggs.
- Stir in cherries, coconut and pecans.
- Drop by rounded teaspoonful on a baking sheet about 2 inches apart.
- Bake at 375°F until almost no indentation remains when you touch the top of a cookie.
- Immediately move the cookies to a cooling rack. Store in an airtight container.
Basic Cookie Mix
- 8 cups all-purpose flour
- 4 cups packed brown sugar
- 1 tablespoon salt
- 1 ½ teaspoons baking soda
- 1 ½ cups shortening or chilled coconut oil ((butter flavor coconut oil is amazing!))
- In a large bowl, whisk together the flour, brown sugar, salt and baking soda.
- Cut in shortening or coconut oil with a pastry blender or two knives until mixture looks like fine crumbs.
- Store mixture in zip-to-lock or other air tight containers in the refrigerator for up to 10 weeks.
- To use: Scoop out with a dry measuring cup and level with a knife or spatula.
More Cookie Mix Cookie Recipes
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Christmas Cookie Week Recipes & Giveaway
Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.
Don’t miss one delicious cookie recipe! Follow along on Pinterest.
Here are some of the cookies our blogging friends are sharing today:
Thursday Christmas Cookie Recipes
- Candy Cane Cookies by Blogghetti
- Cherry Coconut Jumbles by That Recipe
- Chocolate Chip Pecan Wedding Cookies by Family Around the Table
- Cinnamon Pecan Macaron by A Kitchen Hoor’s Adventures
- Cran-Raisin Oatmeal Cookies with Grape Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Grinch Cookies by Simply Inspired Meals
- Grinch Shortbread Bites by An Affair from the Heart
- Hot Cocoa Cookies by Sweet Beginnings
- Nutty Spiced Ginger Cookies by Making Miracles
- Slice n’ Bake Chocolate Covered Peanut Butter Cookies by Books n’ Cooks
- White Chocolate Cranberry Oatmeal Cookies by Swirls of Flavor
- Winter Pecan Horns by Kate’s Recipe Box