Cherry Coconut Snowball Cookies bring buttery, cherry-filled sweetness and snowy coconut coating to your holiday cookie trays and winter dessert platters.
If you love pretty cookies that practically beg to be added to a Christmas platter, these little snowballs are for you. Each one hides a bright maraschino cherry inside a tender, buttery cookie, then gets dipped in a sweet glaze and rolled in coconut.
They look impressive, but the process is wonderfully simple. The dough comes together in minutes, the cherries are tucked inside like tiny surprises, and once everything is glazed and coated, you’re left with a batch of cookies that feel nostalgic, playful, and very giftable.
Whether you’re planning a cookie exchange, filling tins for neighbors, or just treating your family, these Cherry Coconut Snowball Cookies bring instant holiday magic to your kitchen.
Cherry Coconut Snowball Cookies Ingredients
- Unsalted butter – The heart of the dough, giving each cookie its rich, melt-in-your-mouth texture. Softened butter blends more easily and creates a tender crumb.
- Powdered sugar – Sweetens the dough gently and keeps the texture soft instead of crisp. It also helps the cookies hold their round snowball shape.
- Water – Just a splash to help the dough come together smoothly without making it sticky or heavy.
- Coconut extract – Adds a strong coconut aroma that pairs perfectly with the cherry center and coconut coating. A little goes a long way.
- All-purpose flour – Provides structure so the cookies bake up sturdy enough to wrap around the cherries while still staying delicate.
- Quick oats – Give the dough extra body and a subtle chew. They also add a bit of rustic texture that balances the smooth glaze and coconut.
- Salt – Just enough to keep the sweetness in check and deepen all the flavors. Skipping it can make the cookies taste flat.
- Maraschino cherries – The star inside each cookie. Their bright color and candy-like flavor make every bite fun. Dry them well so the dough doesn’t slip off.
- Powdered sugar for the glaze – Creates a simple, silky coating that helps the coconut cling to the cookies and adds extra sweetness.
- Milk – Thins the glaze to a dippable consistency. You can adjust the thickness with a few extra drops if needed.
- Sweetened shredded coconut – The final “snowy” layer. Finely chopping it makes the coating more even and helps it stick nicely to the glazed cookies.
How to Make This Cherry Coconut Snowball Cookies
STEP 1: Preheat your oven and prepare your pans.
Set the oven to 350°F (175°C). Leave your baking sheet ungreased, or line it with parchment if you like quicker cleanup. Starting with a fully preheated oven helps the cookies hold their shape instead of spreading.
STEP 2: Mix the buttery cookie dough.
Beat the softened butter with powdered sugar, water, and coconut extract until the mixture is very creamy and slightly lighter in color. In a separate bowl, combine the flour, quick oats, and salt. Add the dry ingredients to the butter mixture in a couple of additions, mixing just until a soft dough forms.
STEP 3: Prep the cherries and shape the cookie balls.
Pat the maraschino cherries dry with paper towels so they aren’t slick or overly juicy. Scoop about a tablespoon of dough into your hand, flatten it slightly, and set a cherry in the center. Wrap the dough completely around the cherry, pinching to seal any gaps, then roll gently into a smooth ball and place it on the baking sheet.
STEP 4: Bake until set and lightly golden.
Bake the cookies for about 17 to 19 minutes, or until the bottoms are just turning golden and the tops look set. The cookies won’t brown deeply. Let them rest on the baking sheet briefly, then transfer them to a wire rack to cool completely before glazing.
STEP 5: Make the glaze and coat the cookies.
Whisk powdered sugar and milk together in a small bowl until smooth and pourable. If it feels too thick, add a drop or two more milk; if it’s too thin, sprinkle in extra sugar. Dip each cooled cookie into the glaze, letting excess drip back into the bowl.
STEP 6: Roll in coconut and let them set.
Spread the finely chopped sweetened coconut in a shallow dish. Roll each glazed cookie in the coconut until fully coated and fluffy-looking. Return them to the rack and allow the glaze to firm up. Once set, move the cookies to an airtight container for storage or serving.
What to Serve with Cherry Coconut Snowball Cookies
These cookies are ideal for a holiday cookie tray alongside classics like gingerbread men, thumbprint cookies, or chocolate crinkles. Their bright white and red color makes the whole platter feel more festive and eye-catching.
They also pair beautifully with hot drinks. Serve them with mugs of hot chocolate, spiced tea, or a simple cup of coffee so guests can enjoy the buttery cookie and sweet cherry with a warm sip.
If you’re gifting, tuck a few Cherry Coconut Snowball Cookies into a cellophane bag or decorative tin with other small treats like fudge or nut clusters. The hidden cherry center is a fun surprise that makes the gift feel thoughtful and homemade.
Helpful Tips
- Chill briefly for easier shaping
If your dough feels too soft or sticky, pop it into the fridge for 15 to 20 minutes. Slightly chilled dough is much easier to wrap neatly around the cherries. - Dry the cherries very well
Extra moisture makes the dough slip off and can create gaps. Pat each cherry dry with several layers of paper towel so the dough clings and bakes up with a smooth surface. - Chop the coconut finely
Pulse the sweetened coconut in a food processor or chop it with a knife. Smaller pieces coat the cookies more evenly and give them a softer, snow-like appearance instead of long strands.
How to Store & Reheat
Keep Cherry Coconut Snowball Cookies in an airtight container at room temperature for about 3 to 4 days. If your kitchen is very warm, you can refrigerate them, but bring them back to room temperature before serving so the texture softens again.
For longer storage, freeze the finished cookies in a single layer until solid, then transfer to a freezer-safe container with parchment between layers. They’ll keep well for up to 2 months. Thaw them at room temperature in the closed container to avoid condensation on the glaze.
If you want to refresh them slightly before serving, you can warm a few cookies on a baking sheet in a low oven for a few minutes. They won’t re-melt the glaze but will taste a little softer and fresher.
Can I make these cookies ahead of time?
Yes, these cookies are great make-ahead treats. Bake, glaze, and coat them in coconut, then store in an airtight container. They keep beautifully for several days or can be frozen for a couple of months.
Can I freeze the unbaked cookie dough?
You can. Shape the dough around the cherries, then freeze the cookie balls on a tray until firm. Transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Do I have to use quick oats in the dough?
Quick oats give the best texture because they blend easily into the dough. If you only have old-fashioned oats, pulse them a few times in a food processor to break them down before adding.
Can I skip the coconut coating?
You can glaze the cookies and roll them in extra powdered sugar instead, but you’ll lose some of the coconut flavor. If you still want coconut notes, keep the extract in the dough.
Can I use different cherries instead of maraschino?
Maraschino cherries work best because they’re firm and sweet. If you swap in another cherry, choose one that isn’t too juicy, and dry it very well to prevent soggy spots in the cookie center.
Cherry Coconut Snowball Cookies
Ingredients
Cookie Base:
- 2 cups plain all-purpose flour
- 36 drained maraschino cherries
- ½ teaspoon fine salt
- 1 tablespoon cool water
- 1 cup unsalted butter brought to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon coconut flavoring extract
- 1 cup quick-cooking rolled oats
Glaze and Topping:
- ⅓ cup milk with extra as necessary
- 2 cups powdered confectioners’ sugar
- 2 cups sweetened shredded coconut finely minced
Instructions
- Preheat your oven to 350°F (175°C). Do not grease your baking sheet; set it aside.
- In a large bowl, cream together the softened butter, confectioners’ sugar, water, and coconut extract until the mixture is smooth and fluffy.
- In a separate mixing bowl, combine the flour, oats, and salt. Gradually incorporate the dry mixture into the creamed butter mixture, blending just until a dough forms.
- Scoop out approximately one tablespoon of dough at a time. Gently flatten each portion, nestle a maraschino cherry in the center, then encase the cherry entirely with dough. Roll into a smooth ball and place it onto the prepared baking sheet.
- Transfer the sheet to the oven and bake for 17 to 19 minutes, or until the undersides of the cookies are lightly golden. Once baked, allow them to cool completely on a wire rack.
- In a small bowl, whisk together the powdered sugar and milk to form a fluid glaze. Add extra milk if needed to reach a dipping consistency. Dip each cooled cookie into the glaze, then immediately roll it in the finely chopped coconut.
- Allow the glazed cookies to rest at room temperature until the coating sets. Store the finished treats in a sealed container to maintain freshness.