Coconut Cranberry Yummies Recipe

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Home » Coconut Cranberry Yummies Recipe

ByMaria August 15, 2025August 15, 2025

Coconut Cranberry Yummies… I’m not even kidding, they are THE BOMB. They’re like little bites of sunshine mixed with the holidays, and seriously, you’ll wonder where they’ve been all your life. Sweet, chewy, a little tangy, and covered in coconut? Come ON. You HAVE to make these. Like, right now.

My husband, bless his heart, is not a dessert person. He’s a “give me meat and potatoes” kinda guy. But even he goes bonkers for these things. I swear, one year I made them for Christmas and I turned around and half the tray was GONE. He had coconut all over his face. The kids love them too, obviously. They’re like little coconut monsters, constantly sniffing around the kitchen when I make these. Honestly, it’s become a family tradition and I love that. They remind me of Christmas and family.

Why You’ll Love This Coconut Cranberry Yummies Recipe

They’re ridiculously easy to make. Like, even I can’t mess them up, and that’s saying something.
That sweet-tart combo? Seriously addictive. You’ve been warned.
Coconut. Enough said.
They look fancy but are secretly the easiest thing you’ll make all week.
Your friends will think you’re a baking genius. Let them.

How to Make It

Alright, gather your stuff. First, you’re gonna cream together the butter and sugar. Don’t skimp on the creaming! It’s what makes them light and fluffy-ish. Then you beat in the egg and vanilla until it’s all happy and mixed. In another bowl – because who wants lumpy yummies? – whisk together the flour, baking powder, and salt. Slowly add the dry stuff to the wet stuff, mixing until just combined. Don’t overmix! That’s a one-way ticket to tough yummies, and nobody wants that.

Now, fold in the cranberries and coconut. Get in there with your hands if you want! It’s more fun that way. Drop by rounded spoonfuls onto a baking sheet lined with parchment paper – parchment paper is your friend, trust me on this one. Sprinkle some extra coconut on top for good measure, and bake until they’re golden brown around the edges. Let them cool on the baking sheet for a bit before transferring them to a wire rack to cool completely. Or, you know, just eat them warm straight off the tray like I usually do. No judgment here.

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Ingredient Notes

Butter: Soften it! Seriously, don’t even THINK about using cold butter straight from the fridge. It won’t cream properly, and your yummies will be sad. Ask me how I know.
Sugar: Brown sugar is king here! Adds that extra bit of caramel-y flavor. But if you only have white sugar, it’ll work in a pinch. Don’t tell anyone I said that.
Vanilla Extract: Use the good stuff! It makes a difference. Trust me on this one. You can also substitute for vanilla essence.
Flour: All-purpose is fine. Don’t get fancy unless you’re feeling super Martha Stewart.
Cranberries: Fresh or frozen work! If you’re using frozen, don’t thaw them. Just toss ’em in frozen.
Coconut: Unsweetened shredded coconut is my go-to, but if you only have sweetened, just cut back on the sugar a little.

Recipe Steps:

Cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla until combined.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients until just combined.
Fold in the cranberries and coconut.
Drop by rounded spoonfuls onto a parchment-lined baking sheet.
Sprinkle extra coconut on top.
Bake until golden brown around the edges.
Let cool on the baking sheet before transferring to a wire rack.

What to Serve It With

Honestly? Nothing. They’re perfect on their own with a cup of coffee or tea. But if you’re feeling fancy, a scoop of vanilla ice cream never hurt anyone. Or maybe a drizzle of melted white chocolate? Okay, now I’m just drooling.

Tips & Mistakes

Don’t overbake them! They should be golden brown around the edges, but still a little soft in the middle.
If your dough is too sticky, chill it in the fridge for 15-20 minutes before dropping onto the baking sheet.
I once forgot the baking powder. They were flat and sad. Don’t be like me.
Don’t be afraid to experiment! Add some chopped nuts, orange zest, or even a little bit of cinnamon.

Storage Tips

Store them in an airtight container at room temperature. They’ll stay good for a few days, but let’s be real, they’ll be gone way before that. And yeah, you can totally eat them cold straight from the fridge. They’re still delicious. I’ve even had them for breakfast. No regrets.

Variations and Substitutions

No cranberries? Try dried cherries or chopped dates.
Don’t like coconut? (Who ARE you??) Just leave it out. They’ll still be good.
I’ve used honey instead of sugar when I ran out once, and they were actually pretty good! A little chewier, but still yummy.
You can also add chocolate chips! I mean, why not?
Once I skipped the salt because I was convinced I’d already added it. They were… fine. But definitely better with the salt. Don’t skip the salt!

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, I haven’t tried it with gluten-free flour BUT I bet it would work! Just use a good quality blend with xanthan gum. Let me know how it goes!

Do I HAVE to use parchment paper?

No, you don’t *have* to… but you’ll be doing some serious scraping. Parchment paper is your friend! Also, if you are using baking paper, make sure it’s non-stick, learned that the hard way.

Can I freeze these?

Yep! Just let them cool completely and then freeze them in an airtight container. They’ll last for a couple of months.

How sweet are these? Can I tone it down a bit?

They’re definitely sweet, but not overly so. If you want to tone it down, just use less sugar. Start with a 1/4 cup less and see how you like it.

What if I burn them?

Okay, first of all, I’m sorry. Second of all, learn from your mistakes and try again! Don’t give up on these yummies! Maybe try lowering the oven temperature next time.

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