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Coconut-Cranberry Cookies
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 teaspoons pure vanilla extract
Grated zest of 1 navel orange
1 1/2 cups dried cranberries
1 1/2 cups sweetened shredded coconut
Gallery
Coconut-Cranberry Cookies
Recipe Summary
Yield: Makes 3 dozen
Gallery
Coconut-Cranberry Cookies
Coconut-Cranberry Cookies
Coconut-Cranberry Cookies
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 teaspoons pure vanilla extract
- Grated zest of 1 navel orange
- 1 1/2 cups dried cranberries
- 1 1/2 cups sweetened shredded coconut
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Coconut-Cranberry Cookies
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Reviews:
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All Reviews for Coconut-Cranberry Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
