I have just been absolutely flattened energy wise the last couple of days, but today feels worse than yesterday. I finally rolled out of bed and after more cups of coffee than I’d like to admit, I decided that baking some cookies would be a fabulous idea. Since we’ve been having a whole lot of chocolate lately, I decided to make something different.
Here’s the recipe:
Coconut Cranberry Drops
(yields approx. 30 cookies)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup demerara sugar
1/4 cup milk, less 2 tbsp
2T spiced rum
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup shredded coconut
1/4 cup dried cranberries
Cream butter, sugars until fluffy.
Add egg, blend well.
Add milk and rum, with mixer on slow speed. Once incorporated beat on medium until light. Rum is optional and if preferred you may omit and simply increase milk.
Mix together flour, salt and soda in a bowl and add the combined dry ingredients a little at a time to the wet mixture until well blended, occasionally scraping the side of the bowl.
Stir in the coconut and cranberries.
Chill in refrigerator for an hour.
Preheat oven to 400F.
Using either a parchment lined cookie sheet or a Silpat mat insert, scoop tablespoon sized balls onto sheet approximately 2″ apart. I have a cookie scoop that I like to use as it keeps the balls uniform in size.
Press down on the dough to flatten slightly.
Bake for 10-12 minutes or until pressing into the top of cookie barely leaves an imprint and the dough no longer appears moist.
Cool on tray for a few minutes and move to rack for further cooling.