Cranberry Coconuts Chews Food

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-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 RECIPE

Steps:

• Cream butter, sugar, zest and vanilla on medium speed until smooth. Beat in egg until well blended. Set aside. In medium bowl, mix flour, bp and salt. Add to butter mixture, stir to mix, then beat on low until dough comes together, about 5 minutes. (If too crumbly to form into balls, the dough needs to be mixed longer.) Mix in cranberries and coconut. Shape into 1" balls and place about 2 inches apart on parchment lined baking sheet. Bake at 350 for 11-15 minutes or til edges just begin to brown. Shorter time yields a chewy cookie; longer yields a crisper cookie.

COCONUT-CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.
• Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.

COCONUT CHEWS

Steps:

• Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
• Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.

COCONUT CRANBERRY CHEWS

Steps:

• Preparation 1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth. 2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut. 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. 4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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.

CRANBERRY COCONUT COOKIES

Steps:

• Combine flour, baking powder and cinnamon, set aside.
• Cream butter and sugars until light and fluffy.
• Beat in egg and vanilla.
• Gradually beat in flour mixture.
• Stir in coconut, nuts and cranberries.
• Drop by the tablespoonful 2 inches apart on a greased sheet.
• Bake at 350 for 12-15 minutes until golden.
• Cool 5 minutes before removing from cookie sheet.

CRANBERRY-COCONUT CHEWS

Steps:

• In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
• In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
• Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.
• Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
• NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.