That's right...another "in the coconut" cookie. I got the idea for this one from a jar of cranberry-coconut jam I saw in Mumma's fridge when I was home for the Cranberry Harvest Festival.
This isn't my XXX Cranberry recipe, which I will post soon, but I do use three sources of cranberry flavor: cranberry sauce, cranberry juice, and dried cranberries.
These guys can go crispy pretty quickly, so make sure you keep an eye on them when they're in the oven. I got sucked into a tower defense game, and a sheet's worth (OK...two sheets' worth) of cookies got a little too golden brown, if you know what I mean.
The cranberry doesn't pack an overwhelming punch of flavor. Instead, the combo of cranberries, white chocolate, and coconut gives a nice balance of tart and sweet, rich and bright. And (if you don't bake them too long), there's also a nice texture balance of chewy and crunchy.
I froze some of the dough and will bake them off later--maybe even for Thanksgiving.
Makes 4+ dozen cookies. (To see this recipe in process, check out Picturing Cranberry in the Coconut Cookies.)
2 sticks butter
2 cups dark brown sugar
1 egg yolk
1/3 cup cranberry sauce
1/4 cup cream of coconut
2 tablespoons cranberry juice
1 tablespoon coconut extract
1 tablespoon vanilla
3 1/2 cups oatmeal|
2 cups toasted coconut
2 cups dried cranberries (craisins)
1 1/2 cups flour
1 cup white chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.