in USA or Canada

Cranberry Coconut Cookies

updated

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Ingredients for 1 servings:

  • 200 g butter
  • 160 g sugar
  • 1 m.-sized egg(s)
  • 180 g flour
  • 1 pinch of salt
  • 80 g desiccated coconut
  • 125 g cranberries, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes about 30 pieces

Lightly grease and flour baking sheets. Preheat oven to 175°C (350°F). Cream together softened butter and sugar with a hand mixer until creamy, then stir in the egg. Mix together the flour and a pinch of salt and stir in. Fold in the desiccated coconut and cranberries. With moistened hands, form small balls, place them on the baking sheet, and flatten them slightly with a moistened teaspoon. (Only make about 12 balls per baking sheet, as they spread during baking.) Bake at 175°C (conventional) for about 15 minutes. Let cool briefly, then very carefully, e.g. using a wide knife, lift the cookies from the baking sheet and let cool completely on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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