Coconut Rolled Sugar Cookies

Recipe View 5 mins In a large mixing bowl, beat the softened butter until smooth. Gradually add the sugar and beat until light and fluffy, about 3-5 minutes. (Time: 5 minutes)

Recipe View 1 mins Add the milk and vanilla extract to the butter mixture and mix until well combined. (Time: 1 minute)

Recipe View 3 mins Gradually add the flour, mixing until just combined. Be careful not to overmix. Stir in the chopped candied cherries and pecans until evenly distributed. (Time: 3 minutes)

Recipe View 5 mins Divide the dough into three equal portions. On a lightly floured surface, shape each portion into a 7-inch long roll. (Time: 5 minutes)

Recipe View 5 mins Spread the flaked coconut onto a plate or baking sheet. Roll each dough roll in the coconut, pressing gently to ensure even coating. (Time: 5 minutes)

Recipe View 2 hrs Wrap each coconut-covered roll tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. (Time: 2 hours/overnight)

Recipe View 10 mins Preheat oven to 375°F (190°C). (Time: 10 minutes)

Recipe View 5 mins Remove the chilled dough rolls from the refrigerator and unwrap. Using a sharp knife, cut the rolls into 1/4-inch thick slices. (Time: 5 minutes)

Recipe View 2 mins Place the sliced cookies on an ungreased cookie sheet, leaving a little space between each cookie. (Time: 2 minutes)

Recipe View 12 mins Bake for 10-12 minutes, or until the edges are lightly golden brown. (Time: 12 minutes)

Recipe View 10 mins Remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. (Time: 10 minutes)