1 roll refrigerated slice and bake vanilla cookie dough,
at room temperature
1 c. flaked coconut
1/3 c. finely chopped walnuts
1 tbsp. melted butter
1/2 c. coarsely chopped, drained red maraschino cherries
1/2 c. coarsely chopped, drained green maraschino cherries
1 tbsp. red cherry juice

Preheat oven to 375 degrees. Pat cookie dough evenly into bottom of 12 x 8 x 2 inch baking dish. Combine remaining ingredients in small bowl; sprinkle evenly over top of cookie dough. Bake 30 to 35 minutes or until golden brown. Store up to 1 week. Makes 18 cookies.