Cranberry Coconut Cookies Recipes

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:

• Combine flour, baking powder and cinnamon, set aside.
• Cream butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in coconut, nuts and cranberries.
• Drop by the tablespoonful 2 inches apart on a greased sheet.
• Bake at 350 for 12-15 minutes until golden.
• Cool 5 minutes before removing from cookie sheet.

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:

• 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:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine cracker crumbs and melted butter. Press into the prepared pan.
• Combine condensed milk, chocolate chips, cranberries, coconut, and pecans in a bowl; mix well. Gently spread over the crust.
• Bake in the preheated oven until the edges are brown and the chips have almost fully melted, 25 to 28 minutes. Remove from the oven and cool to room temperature, about 30 minutes. Cut into 36 bars.

Steps:

• Preheat oven to 350.
• Cream shortening, butter, and the sugars.
• Add eggs and vanilla then blend well.
• In a new bowl, mix all of the dry ingredients except for the coconut.
• Mix the coconut.
• Combine the two bowls by mixing with a spoon.
• Roll one inch balls of dough onto a greased cookie sheet (1" apart).
• Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

Steps:

• Line rimless baking sheets with parchment paper or grease; set aside.
• In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.
• In separate bowl, whisk together rolled oats, flour, coconut, baking powder, baking soda and salt.
• Add to butter mixture along with cranberries; stir until combined.
• Drop by heaping 1 tbsp about 2 inches apart, onto prepared pans.
• Bake in top and bottom thirds of 375F oven, rotating and switching pans halfway through, until golden 12-14 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
• Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
• Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.

Steps:

• Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
• Add milk, vanilla, and salt.
• Beat until just combined.
• Gradually add flour, cranberries, and pecans.
• Mix on low speed until fully combined.
• Divide dough in half.
• Shape each half into 8-inch logs, about 2 inches in diameter.
• Roll logs in coconut, pressing lightly to coat the outside of logs.
• Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees F.
• Using a sharp knife, cut logs into 1/4-inch thick slices.
• Transfer to ungreased baking sheets, about 1 1/2-inches apart.
• Bake until edges are golden, about 12 minutes.
• Transfer to a wire rack to cool.
• Store for up to 2 weeks in an airtight container.
• Hide from kids!

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
• Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix applesauce, coconut, cranberries, oats, flour, egg whites, honey, cinnamon, baking soda, baking powder, salt, and vanilla extract together in a large bowl until well combined. Drop tablespoonfuls of batter 2 inches apart onto prepared baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.