Soft and chewy, these Cranberry Coconut Cookies will be a favorite for years to come.

Hello, friends! I’m writing this from the business office at a hotel I’m at.  I’ll keep this brief, so you can add these cookies to your baking list! I got this recipe from a friend while we were stationed in Hawaii. The addition of coconut definitely gives these cookies a tropical flare.

I thought it was fitting to share these while I’m back on the island. Yesterday, I ran the Honolulu Marathon!

It ended up being more walking than I wanted, but I got through those 26.2 miles!

Today, I’m trying to gingerly walk as I put pressure on my blistered feet. Lordy, it’s tough. Thank goodness flip-flops are always in fashion in Hawaii, and it’s warm enough to be wearing them!

I first had these cookies when my friend shared them at a cookie exchange. They have a sugar cookie base with a chewy texture.

Of course, the tart cranberries with the sweet coconut is delicious combination!  I used a small cookie scoop to form the cookies, and ended up with a lot of cookies (almost 4 dozen!).

Give these a try, enjoy with a cup of tea or hot cocoa!

I’m going to go wobble back to my room. Aloha 🙂

Yield: 48 cookies

Cranberry Coconut Cookies

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Flavorful cookies with festive red cranberries! Perfect for a cookie exchange.

Ingredients

• 1 1/2 cups unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 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

Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl beat butter, sugar and vanilla together until creamy and smooth.

In a seperate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix on low speed until the dough comes together.

Stir in dried cranberries and coconut flakes. Shape the dough into balls and place 2 inches apart on the cookie sheets. Bake 8-11 minutes. Cool on baking racks.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving:Calories: 134 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 30mg Carbohydrates: 18g Fiber: 1g Sugar: 11g Protein: 1g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.