Cranberry Coconut Jumbles (made two ways)

Cranberry Coconut Jumbles (made two ways)

Cranberry Coconut Jumbles (made two ways)

I saw this recipe on The Salt and I was immediately intrigued. Cranberry & coconut together? Sounded awful but I couldn’t get them out of my mind. I just had to make them so that I could see just how bad they would be (weird, I know). The flavor combo was so odd sounding to me that I just couldn’t anticipate what they would taste like.

Cranberry Coconut Jumbles (made two ways) Follow Me on Pinterest

Cranberry Coconut Jumbles (made two ways)

Thank goodness that I did make these because they are extremely good and nothing like what I expected. The recipe called for fresh cranberries instead of dried so I was thrilled to get some tart zing in the cookies. Also, the coconut was really a background note and not even remotely overwhelming which was something that I had not expected. By the way, the hubs, who is normally Mr. Persnickety, thought they were great, as well.

Cranberry Coconut Jumbles (made two ways) Follow Me on Pinterest

Cranberry Coconut Jumbles (made two ways)

While I was basking in my cookie glory, I thought … I wonder what these would look like if the cranberries were pulsed in the food processor instead of just coarsely chopped by hand. I asked the hubs and he said they were great like they were; however, I insisted that they would be gorgeous if there were lots of little tiny pieces of cranberry instead of just a few interspersed though out.

Cranberry Coconut Jumbles (made two ways) Follow Me on Pinterest

Cranberry Coconut Jumbles (made two ways)

While I was weighing my options, I went back to the food site to tell the original poster how much I had liked her recipe. Imagine my shock when I re-read the recipe and saw ground or coarsely chopped cranberries. My first thought was What have I done? I wasn’t even paying attention so now I definitely have to go back and re-do ;-)

Cranberry Coconut Jumbles (made two ways) Follow Me on Pinterest

Cranberry Coconut Jumbles (made two ways)

Of course, if I’m going to make a recipe again then I always have to tweak it some more to see what happens. The original cookies with the large cranberry bits are from the recipe that I have below. The second cookie with the pulsed cranberries was modified to use whole wheat pasty flour, all butter and unsweetened coconut.

Cranberry Coconut Jumbles (made two ways) Follow Me on Pinterest

Cranberry Coconut Jumbles (made two ways)

Believe it or not, although the cookies were similar, they were also very different. The white ones are very chewy and thin while the brown ones are very cakey and less sweet tasting (even though they both had the same amount of regular sugar as I didn’t swap out with a low carb sugar replacer, this time). 

Truth be told, If I had tried the whole wheat pastry flour cookie first, I would have loved it; however, the one with the all purpose flour got to me first and it truly tastes better, especially around the holidays when I don’t count carbs.

 

Cranberry Coconut Jumbles (made two ways)

Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup shortening, non-hydrogenated
  • 1/2 cup butter, softened to room temp
  • 1-1/2 cups sugar
  • 3 eggs, large
  • 1 Tbsp lemon juice
  • 1 Tbsp grated lemon zest
  • 1-1//2 cups fresh cranberries, ground or coarsely chopped
  • 1 cup shredded coconut

Instructions

  1. Preheat oven to 375 degrees.
  2. Whisk together dry ingredients (flour, baking powder, salt) and set aside.
  3. Cream together butter and sugar in stand mixer (or handheld mixer) until light and fluffy.
  4. Add eggs one at a time and mix well, scraping down the sides of the bowl after each addition.
  5. Add lemon juice and zest.
  6. Slowly add flour mixture to butter/sugar mixture and blend until just incorporated.
  7. Add fresh cranberries & coconut to mixture, using a spatula.
  8. Drop by tablespoon onto parchment lined cookie sheets.
  9. Bake about 10 minutes or until light browned around edges.

Recipe was adapted from MoiraDetroit / The Salt. She stated the original recipe came from Parade's Test Kitchen.

http://foodstoriesblog.com/2013/12/29/cranberry-coconut-jumbles-made-two-ways/

 

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What do you think?

  1. I like Coconut with Anything, so you had me at coconut :) I favor the lighter colored ones with chopped cranberries. Happy New Year, CJ!
    Priscilla recently posted … Cashew Chicken Lettuce WrapsMy Profile

  2. I love the look of both of these cookies. The red of the cranberries make them so bright and festive. :-)
    Susan Cooper recently posted … Homemade Granola: RecipeMy Profile

  3. MoiraDetroit says:

    I am absolutely delighted that you made, liked, and shared this cookie recipe! The batch you made with the pulsed cranberries look like the ones I know and love so well – I have my mom’s old-fashioned food grinder, and the cranberries come out in pretty small pieces with enough juice to make the cookies that pretty pink. And you’re right that the ground cranberry cookies come out a little cakier and not as sweet (I don’t know why, unless that little bit of cranberry juice is what makes the difference). Thank you so much, and Happy New Year to you and your family!

    • Food Stories says:

      MoiraDetroit – Thx so much for stopping by and peeking at my attempt at your fabulous recipe – They are so good and will probably be a holiday staple in our house from now on – Also, so good to know that I wasn’t crazy about the cakey, less sweet occurrence – Not sure what’s going on but it is a wonderful recipe and I’m so glad that you shared – Happy New Year!!!

  4. I think I am in love with the “pulsed” kind. Awesome idea and when you first mentioned coconut and cranberries, I thought it sounded delicious.
    Debra recently posted … Lemon Pancakes with Dark Sweet CherriesMy Profile

  5. Baking with fresh cranberries is the best! I love the look of the cookie with the ground up cranberries – so pretty!
    Laura Dembowski recently posted … Glazed Snickerdoodle Bars with Walnuts #SundaySupperMy Profile

  6. I love wholewheat baking, but I must be honest, sweets taste way better with fine white flour. So I used lots of white spelt flour in the baking. These cookies look divine, and perfect for this time of year.
    Happy New Year to you and your family!
    Angie
    Angie recently posted … White Chocolate Spelt CookiesMy Profile

  7. Hi C.J!

    I don’t count carbs this time of year either and thank goodness I don’t! I too would have questioned the mix of ingredients in this recipe. Fact is, I probably would have avoided it. Don’t get me wrong, I like cranberries and Coconut. I just didn’t think I would like them together. I must say, your enthusiasm makes me want one of each, okay maybe two of each, lol…Thank you so much for sharing, C.J. Sending Happy, Healthy and Safe New year’s wishes your way. In the meantime, I’ll be pinning these cookies, lol…I’m also adding your link to my side-bar so I drop by more often:)
    Louise recently posted … Sleuthing My Way Into the New Year and Chicken Rudyard KiplingMy Profile

    • Food Stories says:

      Thanks so much, Louise – These cookies were just too “different” for me to pass up :-)

      Happy Holidays to you & yours.

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