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Cranberry Coconut White Chocolate Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 35
  • Yield: 15 1x


Delicious cookies with white chocolate, cranberries and coconut – great flavor combination!


  • 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


  1. 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.
  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.


  • Enjoy baking!