Coconutcranberrychews Recipes

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:

• 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:

• Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.

Steps:

• Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned.
• Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving.

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:

• Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher.
• Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.

Steps:

• In a large bowl, combine the flour, pecans, brown sugar and salt. Cut in butter until crumbly. Press onto a greased 9-in. square baking dish. Bake at 350° for 15-20 minutes or until edges are lightly browned., Meanwhile, in a large bowl, combine flour and baking powder. Combine the eggs, sugar, milk and vanilla; add to the dry ingredients. Fold in the cranberries, coconut, pecans and orange zest. Pour over crust. Bake 25-30 minutes longer or until set. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

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:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

Steps:

• Melt butter or margarine, add sifted dry ingredients. Stir in molasses, vanilla, and egg. whites. Mix well. Stir in coconut. Spread in 2 greased 8-inch square pans, lined with waxed paper, greased and lightly floured.
• Bake at 350F for 30-35 minutes. When cool cut each cake into 24 bars.
• Store in closed containers.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
• Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
• Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.
• Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.