Coconut Cranberry Yummies are deliciously chewy cookies that combine the tropical sweetness of coconut with the tartness of dried cranberries. These delightful treats are easy to make and offer a perfect balance of flavors in every bite. The addition of oats gives them a heartiness, while the coconut adds texture and richness. Perfect for holiday baking, afternoon snacks, or any time you want a sweet treat with a hint of fruitiness, these cookies are sure to become a family favorite.
Ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups old-fashioned oats
- 1 cup sweetened shredded coconut
- 1 cup dried cranberries
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add the oats, coconut, and cranberries: Fold in the oats, shredded coconut, and dried cranberries until evenly distributed.
- Scoop and bake: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Coconut Cranberry Yummies with a cup of tea or coffee, or share them with friends and family for a sweet, satisfying treat!
