Cranberry-Coconut Refrigerator Cookies

25 Dec


Here’s a festive, sweet, yummy cookie that I made for the holidays.  The original recipe can be found in Vegan Cooking for Everyone by Leah Leneman; it actually incorporates dried cherries instead of cranberries, but I find dried cranberries to be easier to obtain and perhaps sweeter and more reminiscent of the season.  Feel free to use either, or to experiment with different types of dried fruit.

Makes about a dozen cookies.

  • 1/4 cup (2 oz.) vegan margarine
  • 1/4 cup sugar
  • 1 cup all-purpose flour (the original recipe calls for whole-wheat flour, but the regular kind keeps the cookies sweeter)
  • Pinch of sea salt or Kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 cup soy milk
  • 1/4 cup shredded coconut
  • 1/4 to 1/3 cup dried cranberries
  1. Beat the margarine and sugar together in a large bowl until light and a little fluffy.
  2. In a separate bowl, mix the flour, salt, and baking powder together.
  3. Add the soy milk to the margarine mixture.  Then add in the flour mixture, then the coconut and cranberries.  Mix well.
  4. Knead the mixture into a dough and form it into a large roll.  Cover with plastic wrap or aluminum foil and place in the refrigerator to chill for several hours.
  5. Preheat the oven to 325 degrees.
  6. When ready, take the roll out of the refrigerator, remove the wrap, and slice into 1/4-inch thick round cookies.
  7. Place the cookies on an oiled baking sheet, and bake for about 10 minutes.  Pierce a few of them with a fork or toothpick to test and make sure it comes out clean.
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One Response to “Cranberry-Coconut Refrigerator Cookies”

Trackbacks/Pingbacks

  1. Chanukah « My Jewish Journey - December 25, 2011

    […] this Chanukah:  regular potato latkes, sweet potato latkes, and potato pierogi, and the festive cranberry-coconut cookies and chocolate-chip muffins you see […]

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