¾cupshredded coconutI prefer unsweetened coconut when I can find it
Make the Dough
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds.
Add the sugar and beat till combined.
Beat in milk and vanilla till combined.
Beat in as much of the flour as you can.
Stir in remaining flour.
Stir in cherries and pecans.
Chill the Dough
Shape into two 8-inch-long loaves. Roll loaves in coconut. Wrap in plastic wrap or waxed paper; chill 2-24 hours.
Bake The Cookies
Heat oven to 375°F.
Cut loaves into ¼-inch-thick slices.
Place slices 1 inch apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes or till edges are golden. Transfer cookies to wire racks and cool.
Place in layers separated by waxed paper in an airtight container; cover.
Store at room temperature up to 1 week or freeze up to 3 months.
Use a serrated knife to make slicing the cookies easier and less likely to squash!I usually sprinkle the coconut on the foil and then roll the cookie dough log in the coconut. Makes for less mess and it’s easier too!Don’t forget to label the dough in the foil!