When your sister swears a recipe is the “best ever,” you know it’s worth trying. These Cranberry Coconut Chews deliver on that promise with a delightful balance of tart cranberries, subtle citrus, and a hint of vanilla. The coconut lends a wonderfully chewy texture rather than a strong flavor, making these cookies a crowd-pleaser—even for those who claim they’re not coconut fans. Perfect for holiday trays or anytime baking, this recipe is sure to become a family favorite.
INGREDIENTS:
About 1 1/2 cups (3/4 lb.) butter, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
METHOD:
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, beat together butter, sugar, orange zest, and vanilla with a paddle attachment (medium speed) until smooth and creamy.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, stirring to combine, then beat on low until the dough comes together and is no longer crumbly, about 5 minutes.
Fold in cranberries and coconut until evenly distributed.
Scoop dough into 1-inch balls (a small cookie scoop works well) and place 2 inches apart on prepared baking sheets.
Bake for 8–11 minutes, until edges are just starting to turn golden. For chewier cookies, remove closer to 8 minutes; for crispier, bake up to 11 minutes.
If baking multiple sheets, rotate pans halfway through. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
YIELD: Makes about 6 dozen cookies
