Soft and chewy Cranberry Coconut Cookies made with a sugar cookie base, dried cranberries offering a little hint of tang, and coconut flakes for a tropical twist will be a favorite cookie for years to come.
Cranberry Coconut Cookies
Hello, friends! This delicious cranberry cookie recipe came from a neighbor of mine from from when we were stationed in Hawaii.
During those years we had a lot of parties and gatherings. So much fun and of course every event involved food and drinks!
This particular recipe was shared at a cookie exchange!
The addition of coconut in these cookies definitely adds 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!
Cookie exchange idea
If you haven’t participated in a cookie exchange, then you need to make that happen asap.
Cookie exchanges are time savers for those that don’t have a lot of time to bake, and want to enjoy a variety of cookies during the holiday season.
Depending on how many people participate, you will go home with several dozen cookies.
These cranberry coconut cookies were a huge hit with everyone that participated, and I knew I would want this recipe for years to come.
How to make cranberry cookies
The base of these cookies are similar to a sugar cookie, but it’s the other goodies that make this extra special.
Ingredients you will need:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Dried Cranberries – you can change the flavor profile by using orange flavored cranberries
- Coconut flakes – the recipe calls for sweetened coconut, but I often used unsweetened and it tastes just as delicious.
Kitchen tools you will need:
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Cookie scoop (optional), but nice to have.
Steps to make cranberry cookies
(A) In a large bowl beat butter, sugar and vanilla together until creamy and smooth.
(B) In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and mix on low speed until the dough comes together.
(C) Stir in dried cranberries and coconut flakes into the dough.
(D) Scoop dough my the tablespoon, shape the dough into balls, and place 2 inches apart on the cookie sheets. Bake 8-11 minutes. Cool on baking racks.
Give these a try, enjoy with a cup of tea or hot cocoa!
How to store cookies
Completely cool the cookies and store them in an airtight container. These cookies will remain fresh for several weeks (if they last that long!).
Alternatively, freeze baked and cooled cookies by placing them in freezer storage containers. If you are layering the cookies, place parchment paper between the cookies.
You can freeze these cookies for up to two months without loosing the freshness of baked cookies.
To freeze cookie dough, divide the dough in half. Wrap in saran wrap before placing in a freezer bag or container.
Defrost in the refrigerator overnight prior to shaping and baking.
This recipe was first published December, 2013. It has been updated with new photos and helpful information December 2020.
- 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
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: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 30mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 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.
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