Skip to main content

Coconut-Cranberry Chews

This past weekend was a realy cookie weekend.  My daughters both were invited to a cookie swap and had to have 7 1/2 dozen each.  So for the first cookie I made our family all time favorite:
Kody's Favorite Chocolate Chip Cookies. I replaced the chocolate chips with M&Ms.
Then I made another favorite:
Coconut-Cranberry Chews
1 1/2 cup butter -softened
2 cups sugar
2 tsp. vanilla
1 egg
3 1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup dried cranberrries ( this time I used Craisins)
1 1/2 cup coconut
Beat butter, sugar and vanilla until smooth. Beat in egg until well blended. Mix in flour, baking powder and salt.  Then add cranberries and coconut. Beat on low speed until dough comes together.  (dough will be crumbly- if too crumbly it needs to be mixed longer.)  Shape dough into one inch balls and place 2 inches apart. (I used the cookie scoop.) Bake at 350 degrees for 10-12 minutes. You want the edges to just begin to turn brown. Let cool a few minutes on the cookie sheet before taking off to cool.
*you can also add 1 Tbsp. grated orange peel and or 3/4 cup more dried cranberries.
Then imagine how I felt when I saw this in my kitchen:
Three sixteen year old boys making more cookies for a cookie cook-off. I must admit I was a little nervous when I left to get them some pizza.  It all turned out well and they really did not leave me much of a mess.  They took the above recipe and substituted Heath Toffee Chips in place of the dried cranberries.  They turned out pretty good.  To their disappointment they were beat out by a peanut butter kiss variety (the kind they talked about making). I am impressed that they made them all by themselves and did not just use the ones I had leftover from the girls.

Check out some great holiday recipes at Tempt My Tummy Tuesday and Tuesdays at the Table.


  1. I love coconut so I am sure I would love these! Thanks for the recipe and linking to TMTT. May you have a blessed Christmas.


Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.