Homemade cookies are unparalleled in their deliciousness. There are so many ways to make them and exciting flavor variations to try. This recipe uses desiccated coconut and dried cranberries for a super sweet, indulgent, and satisfying cookie. Once cooled these cookies can be stored in an airtight container for up to 1 week.
Ingredients:
(Makes 12 cookies)
- 2 cups plain flour
- 1 cup caster sugar
- 3 eggs
- ¼ cup butter
- 1 teaspoon bicarbonate of soda
- 1 cup desiccated coconut
- 1 cup dried cranberries
Instructions:
- Preheat oven to 360℉.
- Sift the flour and bicarbonate of soda into a large mixing bowl.
- Add the sugar and the butter and mix until completely combined.
- Crack the eggs into the bowl and beat into the mixture.
- Add the desiccated coconut and dried cranberries and mix until evenly spread.
- Line a large baking tray with greaseproof paper.
- Using your hands divide the mixture into evenly sized balls until you have 12.
- Place them on the baking tray ensuring they have enough space to spread.
- Place in the oven for 15-18 minutes, ensuring they’re cooked all the way through.
- Transfer to a cooling rack and leave to cool for 10 minutes before enjoying.
