Coconut Cranberry Cookies – Holiday Baking with KludgyMom

by Gigi Ross on December 18, 2010

coconut cranberry chew cookies

Have I mentioned I have baked so much that I feel like I’ve actually showered myself in butter? It’s coming out of my pores, I do believe.

Anyway, I have a couple more treats to share with you all before Christmas. This one is a yummy and sweet cookie that I’ve made for the last couple of years. I found it in a Challenge Butter advertisement of all places. It’s much easier to make if you have a stand mixer. If you don’t, well, consider this dough a bicep workout.

My favorite thing about this recipe is that it yields a lot of cookies with one batch, so it’s great for filling up cookie trays and using as gifts.

The combo of craisins, coconut and orange zest is really yummy. Really.

coconut cranberry chew cookies

Coconut-Cranberry Cookies (recipe from Challenge Butter)

The mixture will look dry until it comes together as a dough. If it’s too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.

Yield: Makes about 6 dozen cookies


  • About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
  • 2  cups  sugar
  • 1  tablespoon  grated orange peel
  • 2  teaspoons  vanilla
  • 3 1/4  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1 1/2  cups  dried cranberries
  • 1 1/2  cups  sweetened flaked dried coconut


1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.

2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.


liz December 18, 2010 at 8:35 am

Those look so purty (though I don’t like coconut)! And even the plate is pretty!

Cheryl @ Mommypants December 18, 2010 at 11:22 am

Yes, please!

Christina December 18, 2010 at 4:41 pm

Gigi those look wonderful! I can see them with a warm cup of coffee too. Yumm!

mommakiss December 18, 2010 at 9:49 pm

all i can now think about is “like buttah”

My momma’s going to make me those little white balls cookies. mexican wedding cakes? i told her to lie to me about the amount of butter.

Colleen December 21, 2010 at 5:49 pm

These look really delicious. Now I know how I am going to use up these extra cranberries that I have had in my fridge.

barb May 19, 2011 at 10:37 am

Mine are too dry. What should I do? Can’t get them to form into balls.

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