Coconut Cranberry Shortcakes Recipes

COCONUT CRANBERRY SHORTCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened. , Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned., For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
• Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
• Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
• Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.

COCONUT CRANBERRY BARS

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.

COCONUT SHORTCAKES

Steps:

• Preheat oven to 325°F
• Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
• Finely grind first 4 ingredients in processor.
• Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
• Stir in dry ingredients alternately with cream.
• Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
• Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
• Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.

COCONUT-CRANBERRY COOKIES

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.

COCONUT-CRANBERRY BARS

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.

LIGHT CRANBERRY-COCONUT REFRESHER

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.