In a large mixing bowl beat the butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter then add the sugar, milk, and vanilla. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Then beat or stir in the remaining flour. Stir in the candied cherries and pecans
Shape the dough into two 8 inch long rolls. Roll in coconut. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours.
Cut the chilled dough into 1/4 inch thick slices. Place 1 inch apart onto an ungreased cookie sheets.
Bake in a 375 degree preheated oven for 10 to 12 minutes or till edges are lightly browned. Remove cookies and cool on a wire rack.