Nutritious, delicious, and a bit healthier than traditional cookies. You must try them!
Ingredients
- Flour: 130 grams
- Clarified butter: 2 tablespoons
- Egg: 1 medium
- Powdered sugar: 2-3 tablespoons
- Dried cranberries: 1/2 cup
- Fresh coconut flesh: 1/3 cup, finely chopped
- Baking powder: 1/2 teaspoon
- Salt: 1/3 teaspoon
- Vanilla extract: a few drops
Preparation
- Prepare the Dough:
- In a food processor or blender, combine flour, powdered sugar, baking powder, salt, and vanilla extract.
- Add the clarified butter and mix until the mixture resembles wet sand.
- Form the Dough:
- Add the egg and mix briefly until the dough forms. Finish kneading by hand.
- Chop the fresh coconut flesh finely. Add the coconut and dried cranberries to the dough and mix to combine.
- Shape the Dough:
- Roll out the dough between two sheets of plastic wrap to prevent sticking.
- Alternatively, shape the dough into a log, wrap it in plastic wrap, and chill in the freezer for 15-30 minutes.
- Cut and Bake:
- Once chilled, slice the dough log into cookies with a sharp knife or use cookie cutters to cut out shapes from the rolled dough.
- Place the cookies on a baking sheet lined with parchment paper, leaving some space between them.
- Bake in a preheated oven at 180°C for about 10 minutes until lightly golden.
- Cool and Store:
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely.
- Store in an airtight container to maintain freshness.
Enjoy your cranberry and coconut cookies!
