Coconut Cranberry Chews Recipes

Steps:

• In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
• In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
• Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.
• Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
• NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Steps:

• With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
• In another bowl mix flour, baking powder and salt.
• Add butter mixture and beat on low speed for about 5 minutes.
• Stir in cranberries and coconut.
• Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
• Bake in a 350° oven for 8 minutes.
• Remove from oven and let cookies cool on sheets for 5 minutes.

Steps:

• Preheat oven to 350 degrees farenheit. Grease a 10x 15-inch jelly-roll pan.
• In a large bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Use a pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs (or you can do this in a food processor using pulses).
• Stir in oats. Reserve 1 c mixture. Firmly press remainder over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before filling.
• In a medium bowl, stir together cranberry sauce, marmalade and vanilla. Sift remaining 1/3 c flour over cranberry mixture 1 tablespoon at a time, blending well after each addition. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture; sprinkle over top of cranberry filling.
• Bake about 30 minutes, or until lightly brown. Cool in pan on rack. Cut into 64 (about 1 1/2 x 2-inch) bars, cutting 8 strips both ways. Store in airtight container at room temperature for 1 week or freeze for longer storage.

Steps:

• Cream butter, sugar, zest and vanilla on medium speed until smooth. Beat in egg until well blended. Set aside. In medium bowl, mix flour, bp and salt. Add to butter mixture, stir to mix, then beat on low until dough comes together, about 5 minutes. (If too crumbly to form into balls, the dough needs to be mixed longer.) Mix in cranberries and coconut. Shape into 1" balls and place about 2 inches apart on parchment lined baking sheet. Bake at 350 for 11-15 minutes or til edges just begin to brown. Shorter time yields a chewy cookie; longer yields a crisper cookie.

Steps:

• Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
• Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.

Steps:

• Base:
• Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
• Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Topping:.
• Stir sugar, molasses and almond extract into beaten eggs.
• Mix together flour, baking powder and salt and stir into egg mixture.
• Add coconut and cranberries and mix.
• Pour over crust, spreading evenly. Sprinkle with almonds.
• Bake at 350 F (175 C) for 25 minutes or until medium brown.
• Cool and ice with lemon frosting (optional).
• (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
• NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.