Toasted Coconut Cookies with Sugared Fresh Cranberries

Recipe and photo by Tami Ganeles Weiser Yield:  36 cookies
Prep Time:  25 minutes Cook Time:  18 minutes

Toasted Coconut Cookies with Sugared Fresh Cranberries

Toasted coconut and cranberries make a winning pair in this delightful holiday cookie.

Ingredients

Sugared Cranberries:

1½ cup superfine or caster sugar

36 to 40 fresh cranberries (1 bag)

2 tablespoons water

2 tablespoons corn syrup or cane syrup

¼ cup powdered egg whites

Cookies:

¾ cup (1½ sticks or 170 grams) unsalted butter, room temperature

½ cup sugar

1 large egg, lightly beaten

1 teaspoon vanilla paste

1 teaspoon corn syrup or cane syrup

1¼ cups (200 grams) all-purpose flour

2 teaspoons coconut milk powder, WillPowder preferred

¼ teaspoon kosher salt

3¼ cups (10 ounces, 285 grams) toasted, sweetened coconut flakes

Instructions

  • For the Cranberries: 
    1. Line a rimmed sheet pan with parchment paper. Spread ¾ cup sugar over the parchment.
    2. Rinse and thoroughly dry the cranberries.
    3. Combine the water and cane syrup in a small saucepan over high heat. Cook, stirring gently, until bubbles form at the edges of the pan, 2 to 3 minutes. Remove from heat. Slowly add the egg powder to the syrup, whisking constantly, until smooth. Add the cranberries and gently stir to coat.
    4. With a slotted spoon remove the cranberries and add to the sugar coated sheet pan. Add the remaining sugar to a wire mesh sieve and shake the sugar very liberally over the cranberries. Make sure the cranberries are in one layer. Let stand for at least 3 hours, preferably refrigerated, while you make the cookies.

    For the Cookies:

    1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
    2. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and mix well to combine. Add the vanilla paste and corn syrup and mix until thoroughly combined.
    3. Sift the flour, coconut powder, and salt onto a sheet of parchment paper. Slowly add the mixture slowly to the mixer with the motor running until fully incorporated. Stir in the toasted coconut.
    4. Scoop batter, 1½ to 2 tablespoons at a time, onto prepared baking sheets. Create a small crater in the middle of each cookie with your thumb that has been dipped in ice water to prevent sticking.
    5. Bake until light brown, about 14 to 15 minutes. Do not overcook. They should be a bit soft. They will harden as they cool, but still be soft and chewy inside. Cool completely on racks.
    6. Before serving add a sugared cranberry to the center of each cookie.

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