Coconut Cranberry Crisp |

Coconut Cranberry Crisp

Marlene Maurer • Lakewood, Colo.

  • 1-1/2 c. Butter, room temperature
  • 2 c. Sugar
  • 1 Tbsp. Orange zest
  • 2 t. Vanilla extract
  • 3-1/4 c. Flour
  • 1 t. Baking powder
  • 1/4 t. Salt
  • 1-1/2 c. Cranberries, dried
  • 1-1/2 c. Coconut, dried, flaked, sweetened

Preheat oven to 350 degrees. Beat butter, sugar, orange zest and vanilla in a large bowl with a mixer until smooth. Combine flour, baking powder and salt in a bowl. Add to butter mixture and beat on low until dough comes together, about 5 minutes. Stir in cranberries and coconut. Shape dough into 1-inch balls and set about 2-inches apart on greased baking sheets. Bake until cookie edges are lightly golden, about 8-11 minutes. Switch pan positions halfway through baking. Let cookies cool on pans 5 minutes then cool completely on racks.


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