Coconut Jumbles

3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/8 teaspoon strong coconut flavor (optional)
3/4 teaspoon salt
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1 1/2 cups (4 1/2 ounces) sweetened flaked coconut
About 36 candied cherries, cut in half, or 72 macadamia nuts

Heat oven to 375 degrees F. Lightly grease two baking sheets.

In a medium bowl, cream together the butter, sugar, eggs, vanilla extract and coconut flavor until light and fluffy. Sift salt, flour and baking soda together into a small bowl and gradually beat them into the egg mixture. Stir in the coconut until everything is well combined.

Drop the dough by the teaspoonful onto prepared baking sheets; use the bottom of a drinking glass dipped in sugar to press each ball down slightly. Bake the cookies for 9 minutes, or until they are light golden brown and just firm to the touch.

As soon as the cookies come out of the oven, plunk half a candied cherry (round side up, of course), or a macadamia nut, into the center of each and press down gently. Cool the cookies on a wire rack.

Makes about 6 dozen cookies.

Source: The King Arthur Flour Cookie Companion