1 cup butter, softened
1/2 cup confectioners' sugar
1 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained
2 cups confectioners' sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture and mix well.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
In a small bowl, combine the confectioners' sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.