Coconut Cranberry Yummies

 Coconut Cranberry Yummies






Here’s a delicious recipe for Coconut Cranberry Yummies – perfect for those who love the blend of chewy coconut and tart cranberries!

Ingredients:

1 cup unsweetened shredded coconut

1 cup dried cranberries

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sugar

1/2 teaspoon vanilla extract

2 large eggs

1/4 cup melted butter or coconut oil

Optional: 1/4 cup chopped walnuts or almonds (for added crunch)

Instructions:

1. Preheat Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix the Dry Ingredients:

In a large bowl, combine the shredded coconut, dried cranberries, flour, baking powder, salt, and sugar. Stir until everything is evenly distributed.

3. Prepare the Wet Ingredients:

In a separate bowl, whisk together the eggs, melted butter (or coconut oil), and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:

Pour the wet mixture into the dry ingredients and stir until everything is well combined. If you’re adding nuts, fold them in at this stage.

5. Shape the Cookies:

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You can lightly press them down if you want flatter cookies or leave them in mounds for a chewier texture.

6. Bake:

Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.

7. Cool:

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve:

Enjoy your Coconut Cranberry Yummies with a cup of tea or coffee for a delightful treat!

These cookies are chewy, sweet, and tart all at once – a wonderful combo for coconut and cranberry lovers!

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