For a fun holiday party idea, I’ve served them as part of a DIY hot cocoa bar. The cherry-almond flavor pairs beautifully with a rich dark chocolate cocoa. It’s such a cozy, interactive way to let guests customize their treat. They’re also fantastic packed into little cellophane bags tied with ribbon as edible gifts for neighbors, teachers, or friends.
On Christmas morning, I make sure a few of these are on the breakfast spread. Paired with fresh fruit and maybe some sausage rolls, they’re a sweet nod to the holiday before the big dinner. They keep well at room temperature, so you can set them out and they’ll be perfect all day long.
Variations & Customizations
If nuts aren’t your thing, you can absolutely leave them out. I’ve made a version where I replaced the cup of nuts with an additional 3/4 cup of crushed vanilla wafers. The texture is slightly different but still delicious. You could also swap in crushed graham crackers for a different flavor base—it gives a lovely honeyed note.
For a chocolate-cherry twist, roll the balls in crushed chocolate wafer crumbs or even mini chocolate chips instead of coconut. I tried this once when I ran out of coconut, and it was a fantastic accident! You could even add a tablespoon of cocoa powder to the dough itself for a deeper chocolate flavor.
Feeling adventurous? Dip them! After the balls have chilled and set, you can partially dip them in melted dark or white chocolate. Let the chocolate set on parchment paper. This elevates them into truly decadent truffle-like candies. I like to drizzle the opposite color chocolate over the top for a professional finish.
For a tropical twist, use pineapple juice instead of cherry juice and add some finely chopped dried pineapple to the dough. Roll them in toasted coconut. It’s a completely different vibe, but it’s so good for a summer party or if you’re just dreaming of warmer weather in December. The basic dough recipe is wonderfully adaptable.
How to Store, Freeze & Reheat
Storing these is easy. Once set, I transfer them to an airtight container with layers separated by parchment paper. They keep beautifully at cool room temperature for about 3 days, but I prefer to store them in the refrigerator, where they’ll stay fresh and maintain their perfect texture for up to 2 weeks. The coconut might lose a tiny bit of its fluff, but the flavor only improves.
Yes, you can freeze them! I freeze them every year to get a head start on my holiday baking. Place the fully set balls in a single layer on a baking sheet to flash-freeze for an hour, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. This method prevents them from sticking together in a giant lump.
To thaw, simply move the container from the freezer to the refrigerator the night before you need them. I do not recommend thawing them at room temperature, as condensation can make the coconut soggy. Thawing in the fridge keeps them perfectly intact. Give them an hour on the counter before serving to take the chill off.
There’s no need to reheat these treats—they are meant to be enjoyed cool or at room temperature. However, if your kitchen is very warm and they’ve gotten too soft, just pop the whole container back in the fridge for 30 minutes to firm them right back up. They are wonderfully resilient.
FAQ Section
Can I use salted butter?
I don’t recommend it. The flavor balance in this recipe is delicate, and salted butter can make it taste overly salty and mask the sweet cherry and almond notes. Unsalted butter lets you control the salt level. If it’s all you have, just omit any other pinch of salt the recipe might call for (this one doesn’t have added salt).
My dough is too crumbly and won’t hold a ball shape. What do I do?
This usually means your butter wasn’t soft enough to cream properly, or your cookies were crushed too finely into a powder. Don’t worry! Add more moisture a tiny bit at a time. Use an extra teaspoon of cherry juice or even a teaspoon of softened butter, mixing thoroughly after each addition until it just comes together.
Can I make these without nuts for allergies?
Absolutely. As I mentioned in the variations, you can simply omit them and add a bit more crushed vanilla wafers (about 3/4 cup) to maintain the dry-to-wet ratio. The texture will be slightly less crunchy but still utterly delicious.
Conclusion
Christmas Cherry Balls are more than just a recipe to me; they’re a little ritual of the season. From the moment that unique cherry-almond scent fills my kitchen to the sight of a platter piled high with these snowy delights, they embody the simple, handmade magic of the holidays. I hope this recipe finds its way into your kitchen and becomes a source of as much joy and nostalgia for you as it has for me. Happy rolling, and Merry Christmas