Coconut Cranberry Cookies
These coconut cranberry cookies are buttery, lightly crisp around the edges, and chewy in the center. Made with sweetened coconut flakes and dried cranberries, they are easy to make, require no chilling, and are perfect with a cup of tea or coffee.
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
Serving: 1cookieCalories: 128.5kcalCarbohydrates: 18.3gProtein: 1.1gFat: 5.8gSaturated Fat: 3.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.3gTrans Fat: 0.2gCholesterol: 13.2mgSodium: 53.2mgPotassium: 22.1mgFiber: 0.5gSugar: 10.4gVitamin A: 153.1IUCalcium: 18.1mgIron: 0.5mg
Tried this recipe?Let us know how it was!
