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Submitted by: Karrie Middaugh from Salt Lake City, UT
Originally shared on the web 03/16/2011

1 c. butter, softened
2-1/2 c. powdered sugar, divided
1 T. water
1 t. vanilla extract
2 c. all-purpose flour
1 c. quick-cooking oats, uncooked
1/2 t. salt
36 maraschino cherries, drained
1/4 to 1/3 c. milk
2 c. sweetened flaked coconut, finely chopped

Blend butter, 1/2 cup powdered sugar, water and vanilla in a large bowl; set aside. Combine flour, oats and salt; gradually add to butter mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Arrange balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 18 to 20 minutes, until golden on bottoms. Remove to a wire rack to cool. Combine remaining powdered sugar and enough milk to make a smooth dipping consistency. Dip cookies; roll in coconut. Makes 3 dozen.