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Yield
Makes about 6 dozen cookies
Photo: James Carrier

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 5

Nutritional analysis per cookie.

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