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Coconut Cranberry Cookies

Prep Time: 15 minutes Cook Time: 12-14 minutes Total Time: 30 minutes Yield: 24-30 cookies Serves: 8-10 Difficulty: Easy Storage: 5 days at room temperature
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Equipment

  • Large mixing bowl
  • Electric mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Wire cooling rack
  • Spatula

Ingredients
  

  • Ingredients: Dry Ingredients:
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shredded sweetened coconut
  • ¾ cup dried cranberries
  • Wet Ingredients:
  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, cream butter and both sugars until light and fluffy.
  • Beat in eggs one at a time, then add vanilla extract.
  • Gradually mix dry ingredients into wet ingredients.
  • Fold in shredded coconut and dried cranberries.
  • Drop rounded tablespoons of dough onto prepared baking sheets.
  • Bake for 12-14 minutes, until edges are golden brown.
  • Cool on baking sheets for 5 minutes.
  • Transfer to wire rack to cool completely.

Notes

Use room temperature ingredients for best results
Don't overmix the dough to keep cookies tender
Toast coconut for enhanced flavor
Can substitute dried cherries for cranberries
Freeze dough balls for up to 3 months
Store in airtight container
Add white chocolate chips for extra sweetness
Use unsweetened coconut for less sugar
Flatten cookies slightly before baking for crispier edges
Best enjoyed within 5 days
Variations:
Add orange zest
Drizzle with white chocolate
Sprinkle with sea salt
Can be made gluten-free with alternative flour