Chewy Coconut Cranberry Cookies

Fruity, Nutty, Chewy Coconut Cranberry Cookies

Mediterranean Minimalist Bake

🧺 Ingredients (Makes 12–14 cookies)

1. 2 cups unsweetened shredded coconut

2. ½ cup dried cranberries, chopped

3. ⅓ cup toasted almonds or pistachios, finely chopped

4. ⅓ cup honey (or date syrup)

5. 1 large egg white

6. 1 tsp vanilla extract

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🔥 Instructions

1. Prep the Oven
   Preheat oven to 175°C / 350°F.
   Line a baking sheet with parchment paper.

2. Mix the Dough
   In a bowl, combine coconut, cranberries, and nuts.
   Stir in honey, egg white, and vanilla until fully coated and sticky.

3. Shape
   Scoop tablespoon-sized portions and gently press into small mounds or discs.

4. Bake
   Bake 12–15 minutes, until edges are lightly golden.

5. Cool
   Let cookies cool on the tray 5 minutes, then transfer to a rack to set.

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🫒 Mediterranean Touch Ideas (Optional)

• Add orange zest for citrus brightness

• Drizzle with dark chocolate after cooling

• Sprinkle with flaky sea salt before baking

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💡 Pro Tips

• Use unsweetened coconut for perfect sweet-tart balance

• Chop cranberries finely for even texture

• Cookies firm up as they cool—don’t overbake

Naturally gluten-free, chewy, and full of flavor—these cookies are proof that simple ingredients can be extraordinary ✨