Christmas Cherry Balls

These Christmas Cherry Balls hide a bright red maraschino cherry inside a sweet, buttery coconut mixture. Rolled in more coconut, they look like little snowballs on a holiday cookie tray. Bite into one, and the soft coconut coating gives way to a juicy cherry center.

This version is made without baking. Softened butter, powdered sugar, shredded coconut, vanilla, and a little almond extract create a mixture that can be wrapped around well-drained cherries. A short chill firms the finished balls so they are easier to serve and store.

The most important preparation step is drying the cherries thoroughly. Excess syrup can make the coating sticky and cause red streaks in the coconut. Once the cherries are ready, shaping is simple: flatten a small portion of the mixture, place a cherry in the center, and seal it inside.

Make a batch for Christmas dessert trays, package a few in small gift boxes kept chilled, or prepare them ahead for a family gathering. Their snowy exterior and red center give them a festive appearance without elaborate decorating.

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What Are Christmas Cherry Balls?

Christmas Cherry Balls are bite-sized sweets with a whole maraschino cherry enclosed in a coconut-based coating.

Recipes vary. Some use condensed milk, cream cheese, crushed cookies, or chocolate. This version uses a buttery powdered-sugar-and-coconut mixture, with extra coconut on the outside.

The texture is closer to a soft confection than a baked cookie. The coating is sweet and slightly chewy, while the cherry brings a moist, fruity contrast.

The finished balls should hold their shape when chilled but soften slightly as they sit out for serving. They are intended to be stored in the refrigerator.

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Why You’ll Love This Recipe

There is no oven required. Mixing, shaping, and chilling are the only main steps.

The ingredient list is short. Most ingredients are common baking staples.

The cherry center makes them festive. Each ball reveals a bright red middle when cut.

They are easy to portion. One cherry forms the center of each treat.

You can prepare them ahead. The balls firm during refrigeration and are convenient for holiday planning.

The decoration is simple. A coconut coating gives them a snowy finish.

They add variety to cookie trays. Their soft, chewy texture contrasts with crisp cookies and shortbread.

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Ingredient Breakdown

Maraschino Cherries — 24

Use stemless maraschino cherries, or remove the stems before starting.

Choose cherries of similar size so the finished balls are reasonably uniform. Drain them in a strainer, then dry thoroughly with paper towels.

Keep a few extra available in case some are split or unusually large.

Unsalted Butter — ½ Cup, Softened

The butter binds the powdered sugar and coconut into a workable mixture.

It should be soft enough to beat smoothly but still cool, not melted or oily. Very warm butter makes the coating difficult to shape.

Powdered Sugar — 1½ Cups, About 180 Grams

Powdered sugar sweetens and thickens the coating.

Sift if lumpy so the mixture becomes smooth without excessive mixing. Weighing gives a more consistent result than packing it into a measuring cup.

Sweetened Shredded Coconut — 1½ Cups

This goes inside the cherry-ball mixture.

For easier shaping, use finely shredded coconut or pulse longer shreds briefly in a food processor. Do not process so long that it becomes a paste.

Sweetened coconut gives the intended soft, chewy texture.

Vanilla Extract — 1 Teaspoon

Vanilla rounds out the buttery coconut flavor.

Almond Extract — ¼ Teaspoon, Optional

A small amount complements the cherry center.

Measure carefully because almond extract is strong. Omit it if you prefer a straightforward vanilla-coconut flavor.

Fine Salt — A Pinch

Salt balances the sweetness.

If using salted butter, omit the additional salt initially.

Coconut for Rolling — ¾ Cup

Use additional shredded coconut to coat the outside.

Finely shredded coconut adheres more evenly and gives a tidier finish. You may have some left after rolling.

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Equipment You’ll Need

• A strainer
• Paper towels
• A mixing bowl
• An electric mixer or sturdy spoon
• A flexible spatula
• Measuring cups and spoons
• A small cookie scoop or tablespoon
• A parchment-lined tray
• A shallow bowl for rolling

Choose a tray that fits in your refrigerator before beginning assembly.

How to Make Christmas Cherry Balls

Step 1: Drain the Cherries

Place the cherries in a strainer and allow them to drain for approximately 10 minutes.

Arrange on paper towels, cover with another layer, and blot gently. Replace damp towels if needed.

The surfaces should feel mostly dry rather than syrupy.

Step 2: Prepare the Coconut

If the coconut has long strands, pulse it briefly in a food processor.

Measure 1½ cups for the mixture and place the additional ¾ cup for rolling in a shallow bowl.

Step 3: Beat the Butter

Beat the softened butter until smooth.

Scrape the sides and bottom of the bowl so no firm pieces remain.

Step 4: Add Sugar and Flavorings

Mix in the powdered sugar gradually on low speed.

Add vanilla, optional almond extract, and a pinch of salt. Beat just until evenly combined.

The mixture should look thick and creamy.

Step 5: Add the Coconut

Stir in the 1½ cups coconut with a spatula.

Press a small portion together to check its consistency. It should hold when squeezed without feeling greasy.

If too soft, refrigerate for 15–20 minutes. If slightly crumbly, work it gently with the spatula or your hands before making adjustments; warmth often helps it come together.

Step 6: Wrap the Cherries

Scoop approximately 1 tablespoon of mixture and flatten it into a small disc in your palm.

Place a dried cherry in the center. Bring the mixture around it and pinch closed.

Roll gently between your hands to form a ball. Use only enough coating to enclose the cherry completely.

Repeat, dividing the mixture evenly among all 24 cherries.

Step 7: Roll in Coconut

Place each ball in the shallow bowl of coconut.

Turn gently and press lightly so the coconut adheres. Avoid squeezing hard enough to expose the cherry.

Arrange on the lined tray.

Step 8: Chill

Refrigerate for at least 1 hour, until firm enough to handle comfortably.

If stacking for storage, wait until the balls are fully chilled.

Step 9: Serve

Place in mini paper candy cups if desired.

Serve chilled or let the serving portion stand briefly to soften slightly. Keep the remaining batch refrigerated.

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Tips for Neat, Well-Shaped Cherry Balls

Dry the cherries thoroughly. This helps the coating adhere and reduces syrup leaking through.

Use cool, softened butter. Melted butter produces a loose mixture.

Chop long coconut shreds. Shorter pieces make the coating easier to seal.

Chill when needed. If your hands warm the mixture, pause and refrigerate it briefly.

Keep the coating even. Thin spots are more likely to reveal the cherry or split.

Repair cracks before rolling. Press a small amount of mixture over any exposed areas.

Use gentle pressure. Crushing the cherry releases juice into the coating.

Portion across the whole batch. If you are running short of mixture, make the remaining coatings slightly thinner rather than leaving cherries partly exposed.

Expect some natural variation. Cherry sizes differ, so the finished balls will not all be identical.

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Variations to Try

Chocolate-Drizzled Cherry Balls

After chilling, drizzle with a little melted semisweet or dark chocolate.

Return to the refrigerator until the chocolate sets. A thin drizzle adds flavor without hiding the coconut.

White Chocolate Finish

Add a light white chocolate drizzle and a few holiday sprinkles.

Apply the sprinkles while the chocolate is still wet.

Toasted Coconut Coating

Use cooled, lightly toasted coconut for the outside.

The balls will have a golden appearance and a nuttier flavor rather than a snowy white finish.

Vanilla-Only Cherry Balls

Omit the almond extract and keep the vanilla.

This is a simple option when you want the coconut and cherry flavors to remain the focus.

Less-Sweet Coconut Exterior

Keep sweetened coconut inside the mixture but use finely shredded unsweetened coconut for rolling.

This reduces sweetness at the surface without changing the main coating formula.

Festive Sprinkle Accents

Mix a small pinch of red-and-green sprinkles into the rolling coconut.

Use sparingly so the coconut still adheres well and the balls remain easy to shape.

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Serving and Gifting Ideas

Arrange the cherry balls in mini paper liners to keep them from touching and make them easier to pick up.

For a holiday tray, alternate them with chocolate cookies, shortbread, or small brownie squares. Their white exterior provides a contrast to darker baked treats.

You can also cut one or two in half immediately before serving to show the red cherry centers.

For gifts, use a rigid, food-safe container with parchment between layers. Keep chilled during storage and transport, and include a note to refrigerate.

They are better suited to local gifting with cold storage than mailing in an unrefrigerated package.

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Storage and Freezing

Refrigerator

Store in an airtight container in the refrigerator for up to 1 week.

Separate layers with parchment to protect their shape.

Freezer

Freeze the chilled balls in a single layer until firm, then transfer to a freezer-safe container.

Freeze for up to 2 months for best quality.

The cherry may release a little moisture after thawing, so test a small portion first if appearance is important for a gift tray.

Thawing

Thaw in the refrigerator inside the closed container.

If the coating looks damp after thawing, gently roll in a little fresh coconut before serving.

Preparing Ahead

Make the balls one or two days before a gathering and refrigerate.

Add chocolate drizzles after the balls have firmed, allowing the decoration to set before packaging.

Frequently Asked Questions

Can I use fresh cherries?

This recipe is designed for drained maraschino cherries. Fresh cherries have a different texture, moisture level, and storage behavior, so they are not a direct substitute.

Why is my mixture too soft?

The butter may be too warm, or the cherries may carry excess syrup. Chill the mixture briefly and make sure the remaining cherries are dry.

Why is the coating crumbly?

The butter may be too cool, the powdered sugar may be overmeasured, or the coconut may be unusually dry. Work the mixture gently before adding anything.

Can I use salted butter?

Yes. Omit the added pinch of salt.

Do I need an electric mixer?

No. A sturdy spoon or spatula works if the butter is properly softened, although mixing takes more effort.

Can I leave out the almond extract?

Yes. The vanilla provides enough flavor on its own.

Why are there red streaks?

The cherries may have been damp or squeezed during shaping. Dry well and handle gently.

Can I make them smaller?

Use small cherries and a thinner coating. Keep each cherry fully enclosed.

Can I add cherry juice to the mixture?

It introduces moisture and can make shaping difficult. This version gets its cherry flavor from the center.

Can I double the recipe?

Yes. Double the ingredients and work in batches, keeping unused mixture cool.

Why is the coconut not sticking?

The surface may have firmed too much. Gently roll the ball between your palms to soften the outside slightly, then press into the coconut.

Can I serve them straight from the freezer?

Thaw in the refrigerator first. Frozen cherries and firm butter-based coating are harder to bite than the intended chilled texture.

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