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