Toasted Coconut and Cherry Hand Pies (2024)

5 from 41 votes

• 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

US Customary - Metric

• 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!

Recipe created by Cravings of a Lunatic