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Toasted Coconut and Cherry Hand Pies stacked on a dark counter with toasted coconut scattered around them.
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5 from 41 votes

Toasted Coconut and Cherry Hand Pies

These little toasted coconut and cherry hand pies are absolutely scrumptious. Plus they are incredibly easy to make which is a huge perk!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cherry hand pies, hand pies, toasted coconut cherry hand pies
Servings: 8
Calories: 140kcal
Author: Kim Beaulieu of Cravings of a Lunatic

Ingredients

  • 2 pkg pillsbury pie crust
  • 21 oz cherry pie filling
  • ½ cup toasted coconut
  • 1 large egg
  • 2 tbsp milk you can substitute water if you like

Instructions

  • In a pan over medium heat heat the coconut, keep moving it about with a wooden spoon until it becomes golden on the edge. You can toast lightly, or dark. You can also speed up the process slightly by adding a tiny bit of brown sugar to the pan. The whole process should only take between 5 to 7 minutes, depending on your heat. Remove from pan and allow to cool.
  • Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.
  • Roll the Pillsbury dough out. Cut out heart shapes with a heart shaped cookie cutter. You can use any shape you like, I just think the hearts are cute. I got he extra mile and cut a small heart in all the tops for venting. But you don't have to.
  • Place half the cutouts on the cookie sheets.
  • Now mix the toasted coconut with the cherry pie filling. Spoon some into each heart. Leave space around the edges to seal the pies.
  • Make the egg wash by whisking the egg and milk together in a bowl. You can use this to help seal the edges of the pie, and also to coat the top to help them brown beautifully. Brush a little around the edges of all the pies.
  • Place tops on all the pies. Now press the edges down all the way around to seal them. You can use your fingers or a fork dipped in either water, or flour. Press firmly all the way around the edges.
  • Brush egg wash on tops of all the pies.
  • Place the cookie sheets in the oven and bake for about 15 to 18 minutes. Start checking at about 12 minutes since every oven is a bit different. Once the tops are golden you can remove the pies.
  • Allow to cool completely on cooling racks.
  • Serve with a big old cherry loving smile!

Notes

Recipe created by Cravings of a Lunatic

Nutrition

Calories: 140kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 32mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg