I love Maraschino Cherries. They are an item I savour. I love the smell. I love the taste. I love the texture.

I also love Amaretto – possibly as much as I love the cherries.

And Amaretto and Maraschino work so beautifully together.

These cookies are light and delicate and not too sweet, but very, very more-ish.

These little goodies will work equally well without the maraschino cherry, I often sub a single almond in the middle of each cookie instead.  Or do a mix of half almond, half cherry if I am doing a gift batch.  These are a great Christmas gift recipe and I am reposting these for the wonderful ladies at Scrumptious Reads, who have requested this recipe.  Here you are :)

125 grams butter, softened
1/3 cup caster sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 teaspoon Amaretto Liqueur (or sub almond extract)
2 1/2 cups self raising flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups shredded coconut
2/3 cup toasted slivered almonds
1 jar maraschino cherries, drained and halved

Line 2 large baking trays (flat, no sides) baking paper.  Preheat oven to 180 F.

Cream butter and sugars in a large mixing bowl.  Add the eggs, one at a time, beating well after each addition.  Blend in liqueur or almond extract.  Aerate flour, baking soda and salt in a small bowl with a wire whisk and gradually add to creamed mixture.  Stir in the coconut and nuts and blend well.

Use a dessert spoon to drop cookie dough onto sheets and leaving 3 – 4 cm between cookies (These cookies grow to a nice 4 cm ish round).  Place a half cherry in centre of each cookie, pressing lightly.  Bake for about 15 minutes or edges are lightly browned.  Remove to wire racks to cool.  Makes about 3 – 4 dozen.

(Edit:) If you are looking for gorgeous maraschino cherries, Brisbanites can get superior quality ones at Craft Wine Store.