With an electric mixer, cream the butter and sugar until it is smooth and the butter is dissolved.
Beat in the vanilla and flour. It should have a crumbly shortbread consistency.
Chop the candied cherries into quarters. Mix the cherries and pecans into the dough. Roll into 3 logs.
Roll each log in the shredded coconut ensuring that there is an even coating of coconut all around the log. Cover in plastic wrap and place in the fridge for 4 hours.
Remove the logs from the fridge and cut into 1/4 inch cookies.
Place on a cookie sheet lined with parchment paper and bake in a 350F oven for 10-12 minutes. The cookies should just start browning on the edges.