Cranberry Coconut Cookies

Name: Cranberry Coconut Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 140g Low-gluten flour; 50g cranberry; 110g butter; 50g White sugar; 50g Golden caster sugar; 1/4 teaspoon baking soda; 1 tsp Vanilla extract; 50g Shredded coconut

by Gourmet Workshop

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Cranberry Coconut Cookies, this is a unique cookie. The rich coconut fragrance is matched with the sweet and sour dried cranberries. When the cookie is freshly baked, you must eat a piece while it is hot. The outside is It is crunchy and soft inside. The two different tastes add together, it is so delicious that it is beyond description~ The whole biscuits are crunchy after being cooled, and they are definitely the favorite of children!

Ingredients

Cranberry Coconut Cookies

1. Preheat the oven to 180 degrees, line the baking tray with baking paper, prepare the ingredients cranberry coconut cookies; mix the butter and two sugars evenly;

2. Add eggs and vanilla extract and continue to mix well;

3. Add the salt and baking soda sifted in advance to the low-gluten flour, add to the butter and stir;

4. Replace with a rubber spatula and stir in cranberries and coconut shreds;

5. Use an ice cream spoon to dig the cookie dough into the baking tray one by one (the space between the cookies should be left open, and the cookies will be slightly spread out during baking);

6. Then put it into the oven to bake at 180 degrees for 15-18 minutes. After the biscuits are baked, they can be eaten after cooling in the baking tray for 10 minutes.