Happy Cookie Friday! Are you ready for a new batch of delicious cookies? Do you know how I sometimes decide what kind of cookies I want to bake? Very easy process. I take a look at my cabinets and used the stuff that falls into my arms first: cranberries, coconut flakes, and white chocolate this time. Could have been worse. A can of tuna was very close to the edge and almost fell out as well ;P
Even though cookies with tuna would be interesting, I think I prefer the sweeter ones bit more right now. From some Christmas recipes, I had leftover cranberries and coconut flakes. I try not to throw stuff and luckily that kind of ingredients stay fresh for quite some time. And they work really well together in cookies. A little bit sourness from the cranberries, sweetness from the coconut flakes and white chocolate – combined really delicious. I guess I am not the only one with that opinion ;)
The cookie dough is one of my basic dough recipes I use for many bakes. You need one good one and then you can add stuff you like to “enhance” the cookies. You should not add too many additional ingredients though. You should keep a ratio similar to the one I use in this recipe. So no large cans of tuna or complete coconuts. Not working :P
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter, softened
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1/3 cup (40g) cornstarch
1/2 tsp. baking soda
pinch of salt
1 cup (60g) shredded coconut
1/2 cup (60g) dried cranberries
1/2 cup (50g) white chocolate, chopped
120g weiche Butter
100g Zucker
1 Ei (L)
1 TL Vanille Extrakt
130g Mehl (Type 405)
40g Speisestärke
1/2 TL Natron
Prise Salz
60g Kokosraspeln
60g getrocknete Cranberries
50g weiße Schokolade, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and mix until well combined. Add the vanilla extract and mix in. Mix the flour with cornstarch, baking soda, and salt, then add to to the bowl and mix until just combined. Add the shredded coconut, dried cranberries, and chopped white chocolate and fold in. Use a cookie scoop or two tablespoons and place small portions with enough space in between on the baking sheet (I got 8 on one baking sheet) and bake for 9-10 minutes. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Butter und den Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei zugeben und unterrühren, bis die Masse cremig ist. Vanille Extrakt dazugeben und unterrühren. Das Mehl mit der Speisestärke, Natron und Salz vermischen und dann zur Schüssel dazugeben und nur kurz unterrühren. Die Kokosraspeln, Cranberries und die weiße Schokolade unterheben. Mit einem Cookie Scoop, Eisportionierer oder zwei Esslöffeln kleine Teigportionen mit etwas Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Ich hab 8 auf ein Blech bekommen. Für 9-10 Minuten backen – die Ränder sollen ein wenig Farbe bekommen haben, aber die Mitte sollte noch weich sein. Aus dem Ofen nehmen, auf dem Blech etwas abkühlen lassen und dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Cranberry Coconut White Chocolate Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 35
- Yield: 15 1x
Description
Delicious cookies with white chocolate, cranberries and coconut – great flavor combination!
Ingredients
- 1/2 cup (120g) butter, softened
- 1/2 cup (100g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 1/3 cup (40g) cornstarch
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup (60g) shredded coconut
- 1/2 cup (60g) dried cranberries
- 1/2 cup (50g) white chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Chop the white chocolate and set aside.
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and mix until well combined. Add the vanilla extract and mix in. Mix the flour with cornstarch, baking soda, and salt, then add to to the bowl and mix until just combined. Add the shredded coconut, dried cranberries, and chopped white chocolate and fold in. Use a cookie scoop or two tablespoons and place small portions with enough space in between on the baking sheet (I got 8 on one baking sheet) and bake for 9-10 minutes. Take out of the oven and let cool down a bit on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
I have made these twice already and it’s a wonderful simple recipe! I don’t make non-chocolate cookies that often but I’ll definitely be making these again. It’s perfect for the winter and the holidays.