Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.Advertisement
Combine cherries and cranberry juice in a small saucepan. Bring to a simmer over low heat and cook, stirring frequently, until all the juice has been absorbed, about 2 minutes. Set aside to cool.
Combine cocoa, condensed milk, cherry (or apple) butter and vanilla in a mixing bowl. Beat with an electric mixer until smooth and blended. Add the plumped cherries and 1 2/3 cups of the coconut; stir just until combined.
Using 2 small spoons, form and drop 1-inch mounds onto the prepared baking sheet. Sprinkle the remaining coconut over the cookies. Bake until the cookies are no longer sticky and the coconut has begun to brown, 8 to
10 minutes. (Do not overbake; the cookies firm up slightly as they cool.) Transfer to a wire rack to cool completely.
1/2 other carbohydrate