Step 1

Add the softened butter to the bowl of a stand mixer.

Step 2

Beat the softened butter until fluffy - about 30 seconds.

Step 3

Add the sugar, milk, vanilla, and almond and beat until fluffy - about 1 minute.

Step 4

Stop and scrape down sides and bottom of the mixing bowl.

Step 5

With the mixer on low add the flour all at once and mix until just combined.

Step 6

Stir in the chopped nuts and mix, then the chopped cherries.

Step 7

Mix until just combined and the dough starts to come together. It will appear very crumbly.

Step 8

Turn the dough onto a lightly floured surface and knead gently with your hands until it comes together well.

Step 9

Divide into 2 portions and form each into an 8 inch log.

Step 10

Sprinkle the coconut on a piece of wax paper, and roll each log in it until it is completely covered.

Step 11

Wrap each log in wax paper and chill for at least 4 hours or overnight. You can also freeze at this point.

Step 12

When you're ready to bake remove the dough from the refrigerator, unwrap, and slice into ½ inch thick slices. If it's been frozen you'll need to let it thaw for a bit until it's soft enough to cut without crumbling.

Step 13

Place 1 inch a part on a parchment lined cookie sheet.

Step 14

Bake at 350° degrees for 12-14 minutes or until the edges and bottoms are just beginning to brown.

Step 15

Cool for 1 minute on the cookie sheet and then move to a cooling rack to cool completely.