CRANBERRY COCONUT COOKIES
Make and share this Cranberry Coconut Cookies recipe from Food.com.
Provided by WinnipegMom
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120.2, Fat 7.1, SaturatedFat 2.1, Cholesterol 8.8, Sodium 74.2, Carbohydrate 13.8, Fiber 1.2, Sugar 9.1, Protein 1.5
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY COCONUT 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.
COCONUT-CRANBERRY COOKIES
The shredded coconut and orange zest will help you bid farewell to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
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.
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
EASY CRANBERRY-COCONUT OATMEAL COOKIES
Healthy and low-fat cookies full of texture. Don't expect a sweet cookie, but a delicious one all the same! Great for breakfast. Guilt-free, they won't last long.
Provided by iamNovember
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 22m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Fat 3.8 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 235.2 mg, Sugar 3.7 g
RICH WHITE CHOCOLATE CRANBERRY COOKIES
I made this recipe up recently, when I was invited to someone's house and found myself in a pinch with nothing to bring. After throwing it together and running out the door, I was pleasantly surprised when it was such a huge hit! I went home and tried to remember step-by-step what I did and I remade them to be sure. It's such an easy yet tasty cookie and the butter makes all the difference!
Provided by Razia M.
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 55m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 23.6 g, Cholesterol 37.8 mg, Fat 11.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 192 mg, Sugar 16.7 g
COCONUT CRANBERRY ALASKA
"This impressive treat is my favorite company dessert, it's perfect for a holiday gathering!" writes Joan Hallford of North Richland Hills, Texas. "The recipe is easy to prepare in advance and makes such a beautiful presentation. I always receive raves when I serve it and predict that you will, too."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack., In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set., In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set. , Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.
Nutrition Facts : Calories 396 calories, Fat 27g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY COCONUT OATMEAL COOKIES
I got this recipe from Canadian Living Magazine and thought I'd better put it here so I can find it again.
Provided by Lawst1
Categories Drop Cookies
Time 34m
Yield 48 serving(s)
Number Of Ingredients 11
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.
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