Toasted Coconut Cookies with Sugared Fresh Cranberries
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 18 minutes
Toasted coconut and cranberries make a winning pair in this delightful holiday cookie.
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
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
- Line a rimmed sheet pan with parchment paper. Spread ¾ cup sugar over the parchment.
- Rinse and thoroughly dry the cranberries.
- 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.
- 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:
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Before serving add a sugared cranberry to the center of each cookie.