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Cherries in the Snow

No-bake bite-sized treats featuring maraschino cherries coated in melted white chocolate and rolled in toasted coconut.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Desserts
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 24 maraschino cherries with stems drained well
  • 12 ounces white chocolate chopped or chips
  • 1 cup sweetened shredded coconut lightly toasted
  • 1 tablespoon coconut oil or shortening

Equipment

  • Medium microwave-safe bowl
  • Paper towels
  • Parchment paper or silicone mat
  • Shallow dish or small bowl for coconut
  • Wooden toothpick or small fork
  • Shallow baking sheet

Method
 

  1. Drain the maraschino cherries thoroughly and pat completely dry with paper towels to remove excess moisture.
  2. Preheat the oven to 325°F and spread the shredded coconut in a shallow baking sheet; toast for 5 to 7 minutes, stirring halfway, until light golden brown.
  3. Place the chopped white chocolate and coconut oil in a medium microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely smooth.
  4. Line a shallow baking sheet with parchment paper or a silicone mat and pour the toasted coconut into a shallow dish nearby.
  5. Hold a dried cherry by the stem and dip it fully into the melted white chocolate, twisting gently to coat all sides and letting excess drip back into the bowl for about 2 seconds.
  6. Immediately roll the chocolate-coated cherry in the toasted coconut, pressing gently so the flakes adhere evenly.
  7. Place each coated cherry on the prepared parchment-lined baking sheet about 1 inch apart to prevent sticking.
  8. Refrigerate the cherries for at least 30 minutes until the chocolate hardens completely before serving.

Notes

If the white chocolate thickens while dipping, microwave for 10 seconds to loosen. Store finished cherries in an airtight container in the refrigerator for up to one week.