Cranberry – Coconut – Cookies

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Grease baking trays lightly and dust with flour.
Preheat the oven to 175 °.
Mix the soft butter and sugar with a hand mixer until creamy, then stir in the egg. Mix the flour and a pinch of salt and stir in as well. Fold in desiccated coconut and cranberries.
Shape small balls with moistened hands, place on the tray and flatten the dough balls with a moistened teaspoon.
(Only about 12 pieces per tray, as they diverge during baking.)
Bake at 175 ° top-bottom heat for about 15 minutes.
Let cool down briefly, then very carefully remove the cookies from the baking tray, e.g. with the help of a wide knife, and let them cool down completely on a wire rack.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.