Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking paper or parchment paper.

In a large mixing bowl, add the butter, sugar and vanilla. Beat using an electric mixer on medium speed combined and creamy, approximately 2 minutes.

Add the flour and salt. Mix on a low speed until the cookie dough comes together. It might look a little dry but just keep mixing or use your hands to bring the dough together.

Finely chop the pistachios and glaced cherries. Add pistachios and cherries into the dough and beat briefly.

Place a large sheet of baking or parchment paper on the bench. Place the cookie dough on top. Gently shape the cookie dough into a long log using your hands, approximately 24cm (9.5 inches) long.

Sprinkle the coconut onto the baking or parchment paper and gently roll the cookie dough log back and forth over the coconut. Gently press the shredded coconut onto the cookie dough log.

Carefully wrap the baking paper around the cookie dough log and twist the ends shut. Place the cookie dough in the fridge to chill for at least one hour.

To bake, carefully slice the cookie dough log into thick slices, approximately 1.5cm (½ inch) thick. Place on the prepared trays, leaving room for the cookies to spread a little as they bake.

Bake the cookies for 18-20 minutes or until golden and the coconut around the edges looks toasted. They will firm up once they cool.

Leave the cookies to cool on the trays for 10 minutes before carefully transferring to a wire rack to cool completely.