Coconut Cranberry Yummies Food

COCONUT CRANBERRY YUMMIES

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

COCONUT CRANBERRY CHEWS

Steps:

• With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
• In another bowl mix flour, baking powder and salt.
• Add butter mixture and beat on low speed for about 5 minutes.
• Stir in cranberries and coconut.
• Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
• Bake in a 350° oven for 8 minutes.
• Remove from oven and let cookies cool on sheets for 5 minutes.

COCONUT CRANBERRY YUMMIES

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries., Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets; gently shape into mounds., Bake at 325° for 10-12 minutes or until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely.

COCONUT CRANBERRY YUMMIES RECIPE | TASTE OF HOME

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries., Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds., Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

YUMMIEST CHEWY COCONUT CRANBERRY BARS

Steps:

• Base:
• Preheat oven. Mix flour, coconut, sugar, soda and salt. Add butter and molasses and mix until crumbly.
• Press mixture into greased (or baking-paper lined) 9�x13� (23cmx33cm) pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes.
• Topping:.
• Stir sugar, molasses and almond extract into beaten eggs.
• Mix together flour, baking powder and salt and stir into egg mixture.
• Add coconut and cranberries and mix.
• Pour over crust, spreading evenly. Sprinkle with almonds.
• Bake at 350 F (175 C) for 25 minutes or until medium brown.
• Cool and ice with lemon frosting (optional).
• (Optional) Lemon frosting: Whisk 1 cup powdered sugar with 3 tsp of lemon or lime juice. Add a bit of milk or more juice to achieve the taste and consistency you prefer.
• NOTE (for first reviewer): You need not cool the bottom layer after first bake - just dollop the topping over it and be very careful in spreading or flattening it, use a light hand. Thanks for trying it. Glad you liked the taste.