The ladies have requested more delicate, ladylike cookies; so I made some coconut macaroon-like ones using the recipe from the December 10th post.
Yellow cake mix,
1/2 cup oil,
2 large eggs,
3/4 cup chopped maraschino cherries and juice,
1 cup or so of coconut (ground finer in the Magic Bullet) and
2/3 cup finely-ground almonds.

Spread in a jellyroll pan.
Bake for about 20 minutes at 350 degrees F.
The pink icing uses the remaining maraschino cherry juice and more coconut. It's a lovely pink.
Will post photos later.

I made these for the first time Christmas 2 years ago. People still ask about them, so I'll be making them again this year.
I got the original recipe from Stephanie over on mrssurvival.
Cherry Chocolate Cookies

1 chocolate cake mix,

1/2 cup oil

3 eggs

handful of shredded coconut and cherry chips

Combine into stiff batter , drop by rounded spoonfuls, bake at 375 , for about 10 minutes.
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I used a cup of maraschino cherries, chopped, instead of the chips and coconut. It was a nice texture dough, very glossy; we made 48 balls - or would have if folks hadn't kept stealing the dough as they went by! They smell divine!
The tops crinkled, with a slight pinkish tinge from the cherries. Needed to sit for a few seconds on the cookie sheet before trying to remove them.
They are yummy; rather like brownies. I think they would be good as bar cookies. The texture was like a bar cookie, not like a cake.