Common knowledge states there are four seasons, fall, winter, spring and summer, but I disagree there are five seasons and “baking season” is my favorite. Who can resist a new recipe this time of the year? My white chocolate cranberry, orange, coconut cookies are a big favorite around the holidays. The colors are festive and the taste is divine. Nothing makes the kitchen smell better than the blending of toasted coconut and orange in a cookie baking. At this point you are probably thinking “Oh no not another hard cookie recipe, I don’t have the time or energy!” These are so easy, no rolling out or cookie cutters and they can be frozen. I love to make cookie platters for my neighbors and these are well received. So give this one a try and let me know if you like it, after all its baking season, so break out the flour, sugar and spices.
Cranberry White Chocolate Coconut Orange Cookies
- 1 Box of Cranberry Quick Bread or Muffin Mix
- 1 Cup quick cooking rolled oats
- ¾ Cup Coconut, plus ¼ cup toasted coconut (toast coconut in oven)
- 1 Cup White Chocolate Chips
- 1 Cup Dried Sweetened Cranberries
- 1 ½ Teaspoons orange extract
- ½ Cup Oil
- 1 Tablespoon of Orange Juice
- 2 Eggs
Preheat oven to 350 degrees. Grease cookie sheets.
In a large bowl mix bread mix, oats, untoasted coconut, cranberries and orange extract and white chocolate chips. Add oil, orange juice, and eggs to dry ingredients, mix well. Drop heaping teaspoonful 2 inches apart onto greased cookie sheets. Bake at 350 for about 10 minutes, sprinkle toasted coconut on top half way through baking.
Remove and cool on wire rack. Makes 3 dozen.