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!
0 Comments