• 1-½ cups butter, at room temperature
  • 2 cups sugar
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla
  • 1 large egg
  • 3-¼ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1-½ cups dried cranberries
  • 1-½ cups sweetened flaked dried coconut


Beat the butter, sugar, orange peel and vanilla until smooth. Beat in the egg. In a separate bowl, combine the flour, baking powder and salt. Add to the butter mixture, then beat at low speed until the dough comes together, about 5 minutes. (The mixture may look dry and crumbly, just keep mixing until it comes together). Mix in the cranberries and coconut.

Shape into 1-inch balls and place about 2 inches apart on buttered cookie sheets. Bake at 350°F until the cooke edges begin to brown, about 11 to 15 minutes. Let the cookies cool for 5 minutes, then remove.

Nutritional Information
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat); 12 g carbo (0.4 g fiber); 58 mg sodium; 13 mg chol.
Baked Goods, Cookies
MacGourmet downloadCoconut-Cranberry Cookies. To import, drag image to your MacGourmet recipe box.