These coconut cranberry cookies are buttery, lightly crisp around the edges, and wonderfully chewy in the center. Made with simple ingredients, these homemade cookies are packed with sweetened coconut flakes and dried cranberries, giving you a delicious combination of buttery, sweet, and slightly tart flavors in every bite.
I love how easy these cookies are to make. There is no need to chill the dough, and you can shape and bake the cookies right away. They are lovely with a cup of tea or coffee and would also make a delicious addition to a holiday cookie platter or cookie exchange.
The first bite was what made me fall in love with these cookies. The edges were slightly crisp, while the centre stayed soft and chewy with the flavor of coconut and little bursts of dried cranberries throughout.
A Special Recipe for Plate to Palate’s 7th Anniversary
I’m happy to share these coconut cranberry cookies as Plate to Palate celebrates its 7th blog anniversary. Seven years of cooking, baking, learning, and sharing have given me so many wonderful memories. Thank you to everyone who has followed, tried, and supported my recipes along the way. I hope these cookies become a favorite in your kitchen too. ❤️
Why You’ll Love These Coconut Cranberry Cookies
- Made with just 8 simple ingredients.
- No chilling of the cookie dough is required.
- Buttery cookies with lightly crisp edges and chewy centres.
- Sweetened coconut flakes add lovely coconut flavor and texture.
- Dried cranberries add little bursts of sweet-tart flavor.
- Easy enough for beginner bakers.
- Makes approximately 16 cookies.
- Perfect with tea or coffee, and lovely for holiday baking and cookie exchanges.
Ingredients for Coconut Cranberry Cookies
See recipe card for quantities.
- All-Purpose Flour: All-purpose flour provides the structure for these cookies. Measure the flour correctly by spooning it into the measuring cup and leveling the top, rather than scooping directly from the flour container.
- Granulated Sugar: Granulated sugar adds sweetness and helps the cookies get golden, crisp edges as they bake. If the sugar crystals are a bit large, you can use a food processor to make them finer.
- Unsalted Butter: Use softened butter rather than melted butter. Softened butter creams well with the sugar and gives these cookies their rich, buttery flavor.
- Sweetened Coconut Flakes: I used sweetened coconut flakes in this recipe. They add a clear coconut flavor and make the cookies a bit chewy. ( I have not tested this recipe with desiccated coconut, so I recommend using coconut flakes for the texture shown here.)
- Dried Cranberries: Dried cranberries, also known as Craisins, add little bursts of sweet-tart flavor that balance the buttery sweetness of the cookies beautifully.
- Vanilla Extract: Vanilla extract enhances the buttery flavor and brings all the flavors together.
- Baking Powder: A small amount of baking powder gives the cookies a little lift without making them cakey.
- Salt: Even though we use only a small amount, salt is important. It balances the sweetness and brings out the flavors of the butter, coconut, and cranberries.
How to Make Coconut Cranberry Cookies
- Preheat the oven to 350°F (180°C). In a large mixing bowl, add the butter and granulated sugar. If the sugar granules are large, blend the sugar in a food processor until fine before using.
- Beat the softened butter and granulated sugar until light and creamy. Add the vanilla extract and mix until well combined.
- Sift in all the dry ingredients (flour, baking powder, and salt).
- Gently mix with a spatula, just until the dough comes together. Do not overmix.
5. Add the dried cranberries and sweetened coconut flakes to the dough. Gently fold them in with a spatula until evenly distributed.
6. Scoop about 1½ tablespoons of dough for each cookie and gently roll it into a ball. Gently flatten each cookie ball with your fingers.
7. Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the centers still look slightly soft. Start checking the cookies after 10 minutes, as every oven behaves differently.
8. My first batch took about 14 to 15 minutes, while the following batches were ready in about 13 minutes.
9. Let the cookies cool on the baking tray for about 5 minutes, then transfer them to a wire rack to cool completely. As they cool, the edges become lightly crisp while the centres remain wonderfully chewy.
Hint: Start checking the cookies after 10 minutes. They should be lightly golden around the edges while the centers still look slightly soft. They will continue to set as they cool, giving you those crispy edges and chewy centers.
Expert Tips for Perfect Coconut Cranberry Cookies
- Use softened butter, not melted butter. The butter should be soft enough to beat easily but should still hold its shape.
- Measure the flour correctly. Too much flour can make cookies dry. Do not overmix the dough once the flour is added. Mix only until the ingredients come together.
- Use about 1½ tablespoons of dough per cookie so they bake evenly. Slightly flatten the dough before baking.
- There is no need to chill the dough for this recipe.
- Start checking the cookies after 10 minutes. Every oven is different, so baking time can vary.
- Don’t wait for the centers to become completely firm in the oven. They will continue to set as they cool.
- Let the cookies rest on the baking tray for a few minutes before transferring them to a cooling rack.
Recipe Variations
Add White Chocolate
White chocolate and dried cranberries are a lovely combination. Add some white chocolate chips to the dough if you prefer a sweeter and richer cookie.
Add chopped nuts.
Chopped pecans or walnuts can add a delicious crunch and pair beautifully with coconut and dried cranberries.
Add orange zest.
A little freshly grated orange zest adds a bright citrus flavour that complements the cranberries.
Use Unsweetened Coconut
You can substitute unsweetened coconut flakes for the sweetened coconut used in this recipe if you prefer less sweetness. The final flavor will be slightly different.
Change the dried fruit.
Dried cherries or chopped dried apricots can be used in place of dried cranberries for a different flavor.
How to Store Coconut Cranberry Cookies
Allow the cookies to cool completely before storing them. Place them in an airtight container and keep them at room temperature.
For the best flavor and texture, I recommend enjoying them within 4 to 5 days.
Can You Freeze Coconut Cranberry Cookies?
Yes, these cookies can be frozen.
To Freeze Baked Cookies
Allow the cookies to cool completely and place them in a freezer-safe airtight container. If stacking them, place parchment paper between the layers.
The baked cookies can be frozen for up to 2 months. Thaw them at room temperature before serving.
To Freeze Cookie Dough
Shape the prepared dough into individual portions and place them on a parchment-lined tray. Freeze until firm, then transfer the portions to a freezer-safe bag or container.
When you’re ready to bake, place the frozen portions on a lined baking tray and slightly flatten them. You may need to add a little extra baking time.
FAQ
Yes. You can substitute unsweetened coconut flakes, but the cookies will be slightly less sweet. The texture and coconut flavor will also be somewhat different.
I haven’t tested this recipe with desiccated coconut, so I recommend using coconut flakes for the best texture. Desiccated coconut is much finer and may blend into the dough differently.
No. These are no-chill coconut cranberry cookies. Once the dough is prepared, simply scoop, shape, slightly flatten, and bake.
Too much flour or overbaking can make cookies dry. Measure the flour correctly and start checking the cookies after 10 minutes. The edges should be lightly golden while the centers should still look slightly soft.
I recommend using dried cranberries for this recipe. Fresh cranberries contain much more moisture, which can change the texture and sweetness of the cookies.
You can prepare and freeze individual portions of the cookie dough or bake the cookies ahead and freeze them for later. This makes them convenient for holiday baking and cookie exchanges.
Related
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Recipe Card 📖
Coconut Cranberry Cookies
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup Granulated sugar
- 7 tablespoon Unsalted Butter (softened)
- ½ cup Dried cranberries (Craisins)
- ½ cup Sweetened coconut flakes
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). In a large mixing bowl, add the butter and granulated sugar. If the sugar granules are large, blend the sugar in a food processor until fine before using.
- Beat the softened butter and granulated sugar until light and creamy. Add the vanilla extract and mix until well combined.
- Sift in all the dry ingredients (flour, baking powder, and salt).
- Gently mix with a spatula, just until the dough comes together. Do not overmix.
- Add the dried cranberries and sweetened coconut flakes to the dough. Gently fold them in with a spatula until evenly distributed.
- Scoop about 1½ tablespoons of dough for each cookie and gently roll it into a ball. Gently flatten each cookie ball with your fingers.
- Bake in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden and the centers still look slightly soft. Start checking the cookies after 10 minutes, as every oven behaves differently.
- My first batch took about 14 to 15 minutes, while the following batches were ready in about 13 minutes.
- Let the cookies cool on the baking tray for about 5 minutes, then transfer them to a wire rack to cool completely. As they cool, the edges become lightly crisp while the centres remain wonderfully chewy.
Notes
- Use softened butter, not melted butter. The butter should be soft enough to beat easily but should still hold its shape.
- Measure the flour correctly. Too much flour can make cookies dry. Do not overmix the dough once the flour is added. Mix only until the ingredients come together.
- Use about 1½ tablespoons of dough per cookie so they bake evenly. Slightly flatten the dough before baking.
- There is no need to chill the dough for this recipe.
- Start checking the cookies after 10 minutes. Every oven is different, so baking time can vary.
- Don’t wait for the centers to become completely firm in the oven. They will continue to set as they cool.
- Let the cookies rest on the baking tray for a few minutes before transferring them to a cooling rack.
Nutrition
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