White Chocolate Cranberry And Coconut Bar Cookies Recipes

COCONUT CRANBERRY WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
• Whisk together the flour, coconut, salt, baking soda, cinnamon, and cardamom in a medium bowl. Set aside.
• In a stand mixer or with an electric mixer, cream together the butter and sugar until light and fluffy. Add the packed brown sugar and mixture until creamed together. Then mix in eggs and vanilla until fully incorporated. Add the dry ingredients and mix just until blended. Fold in the white chocolate chips, dried cranberries, and toasted pecans.
• Portion scoops of batter onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9 to 12 minutes, depending on the size of your scoop. Let cool on a rack before drizzling with the White Chocolate Glaze.
• To Make the White Chocolate Glaze: Melt the white chocolate and half and half in a double boiler or in a microwave. Stir to combine and drizzle over cooled cookies. I like to sprinkle some additional toasted chopped pecans and toasted shredded coconut. (I toast both the coconut and the pecan pieces in a dry nonstick skillet on the stove.)

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

COCONUT-CRANBERRY BARS WITH PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
• Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
• Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
• Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.

WHITE CHOCOLATE, CRANBERRY AND COCONUT BAR COOKIES

Steps:

• Mix the melted butter and graham cracker crumbs together in a bowl. Pat this crumb mixture into a 9"x13" aluminum pan lined with parchment paper (for easier cookie removal).
• In a bowl, mix together the condensed milk, white chocolate chips, dried cranberries, and coconut. Carefully spread this mixture over the graham cracker crust.
• Bake at 350 degrees for 20-25 minutes until the top is firm and lightly browned.
• Let cool and cut into squares.
• Can be stored in a metal tin for up to two months. These cookies also freeze well.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• 1. Preheat oven to 375. Line cookie sheets with parchment paper.
• 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• 3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still soft, being careful not to overcook. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

COCONUT, CRANBERRY, WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening, butter, and the sugars.
• Add eggs and vanilla then blend well.
• In a new bowl, mix all of the dry ingredients except for the coconut.
• Mix the coconut.
• Combine the two bowls by mixing with a spoon.
• Roll one inch balls of dough onto a greased cookie sheet (1" apart).
• Baking for 9-10 minutes on the top rack until golden brown (the circumference of the cookies will look darker than the inside).

CRANBERRY, CHOCOLATE CHIP AND COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
• Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
• Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
• Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.