Cranberry Coconut Cookies
Infused with the tangy sweetness of dried cranberries and the tropical charm of shredded coconut, these Cranberry Coconut Cookies are an irresistible treat perfect for any occasion. With a chewy texture and golden edges, these cookies are a delightful balance of sweet and tart, enhanced by a hint of vanilla for added depth. Quick and easy to make, they come together in just under 30 minutes, making them an excellent choice for holiday baking or a cozy afternoon snack. Serve them warm with a cup of tea or coffee, and enjoy the comforting flavors of this delectable dessert. Perfect for cookie lovers seeking a unique twist, these bites of joy are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 pieces large egg
- 1 teaspoons vanilla extract
- 0.75 cups dried cranberries
- 0.5 cups shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the dried cranberries and shredded coconut using a spatula until evenly distributed.
Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Cranberry Coconut Cookies with a warm beverage or as a standalone treat!
Nutrition Facts
Calories |
3275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 500.2 g | 182% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 327.4 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 186 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
