Coconut Cranberry White Chocolate Cookies Recipes

COCONUT CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
• Whisk together the flour, coconut, salt, baking soda, cinnamon, and cardamom in a medium bowl. Set aside.
• In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. Add the packed brown sugar and mixture until creamed together. Then mix in eggs and vanilla until fully incorporated. Add the dry ingredients and mix just until blended. Fold in the white chocolate chips, dried cranberries, and toasted pecans.
• Portion scoops of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9 to 12 minutes, depending on the size of your scoop. Let cool on a rack before drizzling with the White Chocolate Glaze.
• To Make the White Chocolate Glaze: Melt the white chocolate and half and half in a double boiler or in a microwave. Stir to combine and drizzle over cooled cookies. I like to sprinkle some additional toasted chopped pecans and toasted shredded coconut. (I toast both the coconut and the pecan pieces in a dry nonstick skillet on the stove.)

COCONUT CRANBERRY YUMMIES

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.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° until lightly browned, 8-10 minutes. Cool for 1 minute before removing to wire racks.

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES

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).

WHITE CHOCOLATE, CRANBERRY AND COCONUT BAR COOKIES

Steps:

• Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal).
• In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust.
• Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned.
• Let cool and cut into squares.
• Can be stored in a metal tin for up to two months. These cookies also freeze well.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

CRANBERRY, CHOCOLATE CHIP AND COCONUT COOKIES

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.

WHITE CHOCOLATE-COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
• Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
• Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
• Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
• Bake in the preheated oven until lightly browned around the edges, about 10 minutes.