White Chocolate Cranberry And Coconut Bar Cookies Food

COCONUT CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
• Whisk together the flour, coconut, salt, baking soda, cinnamon, and cardamom in a medium bowl. Set aside.
• In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. Add the packed brown sugar and mixture until creamed together. Then mix in eggs and vanilla until fully incorporated. Add the dry ingredients and mix just until blended. Fold in the white chocolate chips, dried cranberries, and toasted pecans.
• Portion scoops of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9 to 12 minutes, depending on the size of your scoop. Let cool on a rack before drizzling with the White Chocolate Glaze.
• To Make the White Chocolate Glaze: Melt the white chocolate and half and half in a double boiler or in a microwave. Stir to combine and drizzle over cooled cookies. I like to sprinkle some additional toasted chopped pecans and toasted shredded coconut. (I toast both the coconut and the pecan pieces in a dry nonstick skillet on the stove.)

WHITE CHOCOLATE, CRANBERRY AND COCONUT BAR COOKIES

Steps:

• Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal).
• In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust.
• Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned.
• Let cool and cut into squares.
• Can be stored in a metal tin for up to two months. These cookies also freeze well.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

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.

COCONUT CRANBERRY BARS

Steps:

• Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.

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.

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.

COCONUT BAR COOKIES

Steps:

• Preheat oven to temperature 350°F
• Place butter in a 9x9 inch baking pan and put in oven to melt butter.
• Remove from oven and spread butter evenly over bottom of pan.
• Sprinkle with graham cracker crumbs, pressing down to form a crust.
• Sprinkle chocolate chips over top.
• Pour condensed milk over and sprinkle with a layer of nuts and a layer of coconut.
• Bake 15 minutes, or until coconut is golden. When cooled, cut into bars.

COCONUT CRANBERRY BARS

Steps:

• 1. In a small bowl, combine graham cracker crumbs with melted butter until crumbly. Press into a 9" x 13" greased baking pan.
• 2. In a large bowl combine the remaining ingredients. Gently spread over crust.
• 3. Bake at 350 degrees approx. 28-30 mins. or until edges are golden brown. Cool on wire rack. Cut into bars.

WHITE CHOCOLATE-CRANBERRY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter, water and eggs with spoon until dough forms (some dry mix will remain). Stir in cranberries and baking chips. Spread evenly in pan.
• Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening, butter, and the sugars.
• Add eggs and vanilla then blend well.
• In a new bowl, mix all of the dry ingredients except for the coconut.
• Mix the coconut.
• Combine the two bowls by mixing with a spoon.
• Roll one inch balls of dough onto a greased cookie sheet (1" apart).
• Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

CRANBERRY, CHOCOLATE CHIP AND COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
• Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.

WHITE CHOCOLATE-CRANBERRY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

WHITE CHOCOLATE CRANBERRY LAYER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal with melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with white vanilla baking chips, dried cranberries and pecans.
• Bake 28 to 33 minutes or until top is golden brown. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

RICH WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar together in a bowl using an electric mixer until creamy and smooth. Beat eggs, 1 at a time, into creamed butter mixture, beating until 1 egg is fully incorporated before adding the next; add vanilla extract and mix well. Stir white chocolate chips, cranberries, and coconut into creamed butter mixture.
• Mix flour, baking powder, and salt together in a separate bowl; mix into the butter mixture until dough is thoroughly combined. Spoon dough in heaping spoonfuls onto a baking sheet, leaving 2 inches between each.
• Bake in the preheated oven until cookies are slightly golden and center is partially soft, 10 to 13 minutes. Cool cookies on the baking sheet until soft and chewy.