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Easy Chocolate Chip Cranberry Coconut Cookies

by | Jul 6, 2021 | Recipes

These Chocolate Chip Cranberry Coconut Cookies are an easy classic chocolate chip cookie with a tart twist. They’re the perfect treat when you need a hit of that cocoa bean goodness, but don’t want to overindulge.

Closeup of easy chocolate chip cranberry coconut cookies on plate

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When you think of cookies, does chocolate chip cranberry coconut come to mind? Yeah, not for me either because it’s a bit different. When I think of cookies, chocolate chip cookies immediately come to mind because they’re an iconic classic. However, while they’re delicious as is, I often get bored of the classic flavor profile after eating a few. When I make them, I usually find myself wishing I had made a more complex cookie. So, inevitably, the next time I make chocolate chip cookies, I end up tossing in whatever random nuts, fruit, or candy bits we have in the kitchen cabinets.

JUMP TO:

INGREDIENTS    SWAPS    TIPS & TRICKS    HOW-TO    RECIPE

Winner Winner, Chicken Dinner!

These Chocolate Chip Cranberry Coconut Cookies came about from one of those days of randomness and were an instant winner. They’re golden brown and slightly crispy on the outside with a soft, slightly cakey interior that’s dotted with just enough dried cranberries and shredded coconut to balance out the sweet chocolate.

I like how the shredded coconut adds some texture and the cranberries pack a small, but noticeable, punch of tartness. Both of those flavors though, do take a backseat to the chocolate making these cookies also a hit with those who prefer a chocolate chip cookie as an untouched classic.

So the next time you get bored with your basic chocolate chip cookie, try giving this flavor combo a whirl and let me know whether you like it.

easy chocolate chip cranberry coconut cookies on plate

Gonna try out this recipe?

Leave a star rating or review in the comments to let me know what you think!

Ingredients For Easy Chocolate Chip Cranberry Coconut Cookies

  • All-Purpose Flour – I like to use Gold Medal or King Arthur All-Purpose Flour.
  • Chocolate Chips – Semi-sweet and dark both work well in this recipe, so use whichever you prefer.
  • Dried Cranberries – I like to use Ocean Spray brand dried cranberries.
  • Shredded Coconut – I like to use shredded coconut because it still has a good amount of moisture.
  • White Granulated Sugar – The white sugar not only provides sweetness, but it’s the key ingredient in giving the cookies a slightly crispy exterior.
  • Light Brown Sugar – The brown sugar has molasses, which provides another layer of flavor in the cookie. Also, the higher moisture content of brown sugar helps ensure that the inside of the cookie is soft.
  • Baking Soda – This leavening agent combines with the acid in the eggs and the brown sugar in the recipe to create loft in your cookies.
  • Unsalted Butter – I generally prefer to bake with unsalted butter because it’s essentially a blank canvas and allows you to control the amount of salt.
  • Vanilla Extract – Vanilla extract is what gives the cookie dough that homey, cozy flavor in the background that we’re all familiar with in a classic chocolate chip cookie.
  • Eggs – Eggs act as a binder and a leavener in this recipe.
  • Salt – The salt not only brings out the flavor of the other ingredients (vanilla, chocolate, sugar, etc.) but also helps to balance out the overall sweetness of the cookies. Without the salt, the sweetness would be overbearing and cloying.

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pinterest pin for easy chocolate chip cranberry coconut cookies

Ingredient Swaps & Variations

  • Coconut FlakesFlake coconut can be used in place of shredded.
  • Salted Butter – I do recommend using unsalted butter, but I’m very big fan of folks being resourceful where they can be. So go ahead and use salted butter in this recipe if it’s all you have on hand. There’s enough sugar in this recipe between straight sugar and the chocolate chips that using salted butter doesn’t result in a very noticeable different in taste.
  • Imitation Vanilla Extract – Vanilla extract is an ingredient where I suggest you only use the real deal if you can. However, if the imitation stuff is all you have on hand, you can use it. But, be warned that you won’t get the full depth of flavor that a pure vanilla extract delivers.

Recipe Tips & Tricks

What to Remember – Mix your wet and dry ingredients just until combined. You don’t want to overwork the cookie dough, if you can avoid it.

What to Avoid – All ovens cook differently, so while these cookies typically take 12-14 minutes to bake in my oven that may not be the same for you and your oven. Check on your cookies around the 10-minute mark to gauge how golden brown they are to see if they need the additional baking time. Continue monitoring the cookies through the glass window in the oven door every 1-2 minutes. DON’T keep opening the oven door to check your cookies because doing so will affect the temperature inside the oven and could cause it take even longer to fully bake your cookies.

Ways to Use Leftovers – If your cookies get a little stale before you finish eating all of them, don’t toss them into the trash. Instead, have some fun with the leftovers! Break the cookies up into crumbles and use as a topping for an ice cream sundae. You could also scoop some ice cream onto the bottom of one cookie and then top the ice cream with a second cookie to make your own ice cream cookie sandwich.

Inside view of easy chocolate chip cranberry coconut cookie

Recipe Notes

Storage – Store in an airtight glass or plastic container, or a ziploc bag. When stored properly, leftover Easy Chocolate Chip Cranberry Coconut Cookies will stay fresh for 3-4 days.

Reheating – For that warm oven cookie experience, zap room temperature cookies in the microwave for about 10-15 seconds to heat them up.

Freezing – Both the cookie dough and baked cookies of this recipe can be frozen. To freeze cookies after you’ve baked them, simply place them in an airtight container or freezer safe ziploc bag. Frozen baked cookies will stay fresh for 2-3 months. To freeze unbaked cookie dough, line a baking sheet with parchment paper and scoop the dough out onto the sheet in a single layer. Place the baking sheet in the freezer and freeze for about 3-4 hours. Then, transfer frozen cookie dough balls into an airtight container or freezer safe ziploc bag. Frozen cookie dough balls will stay good for 3-4 months.

Servings & Nutrition – This recipe makes about 36 cookies. The serving size for these cookies is 1 cookie. Each serving has approximately 176 calories, 25 g of carbohydrates, 2 g of protein, 9 g of fat, and 17 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Easy Chocolate Chip Cranberry Coconut Cookies

Step 1. Ensure that your oven rack is set in the middle of the oven. Then, preheat your oven to 350 degrees.

Step 2. Add the softened butter, the white sugar, and the brown sugar to a large mixing bowl. Using an electric hand mixer, a stand mixer, or just a big ol’ wooden spoon, beat the sugar into the butter to thoroughly combine the two ingredients. Continue stirring the mixture until the sugar has dissolved and the mixture is starting to look fluffy.

Step 3. Add the eggs and vanilla extract to the mixing bowl. Continue stirring the mixture until smooth. Once you’ve fully incorporated the eggs and vanilla, set the bowl aside and move onto working with your dry ingredients.

Step 4. In a separate mixing bowl, add the flour, baking soda, and salt. Stir to combine. Add 1/3 of the dry ingredients to the mixing bowl with the butter, sugars, egg, and vanilla (wet ingredients). Stir to combine until most of the dry mixture has been incorporated into the wet mixture.

Step 5. Add in the next 1/3 of the dry mixture. As you mix the dry ingredients into the wet ones, you’ll notice the cookie dough is beginning to come together and the mixture is getting somewhat thick. Add in the final 1/3 of the dry mixture. Continue stirring until all of the dry mixture is fully mixed into the cookie dough.

Step 6. Add the chocolate chips, dried cranberries, and shredded coconut to the cookie dough. Mix well to ensure even distribution of the chocolate, cranberries, and coconut.

Step 7. Using a large spoon or medium-sized cookie scoop, measure out rounded spoonfuls (or scoopfuls) of cookie dough. Place the spoons/scoops of cookie dough about 1 ½ to 2 inches apart on an ungreased cookie sheet. Bake the cookies for 12-14 minutes or until the outside of the cookies is golden brown.

Step 8. Remove the cookie sheet from the oven and let the cookies rest for 1-2 minutes. This will help the dough cool and the exterior of the cookie slightly harden, making it easier to remove the cookies from the sheet. Use a large spatula to transfer the cookies from the cookie sheet to a wire rack. Let the cookies rest on the wire racks until they are cool to the touch (or not, if you have to have that piping hot first one!) and then serve.

easy chocolate chip cranberry coconut cookies stacked on a plate

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

Can this cookie dough be made a day or two ahead of when I plan to bake the cookies?

I’ve never made them ahead of time, but I would venture to answer yes to this question. My one word of cautionary advice would be that depending on how far in advance they are made, the dried cranberries may pull a noticeable amount of moisture from the cookie dough causing the cookie dough to become a bit drier than intended. If this happens, I would suggest adding in 1-2 tablespoons of room temperature water to the cookie dough to rehydrate things.

Can I freeze some of the cookies after I bake them?

Yes, you can totally freeze baked cookies—just place them in an airtight container. They’ll stay fresh for 2-3 months. If you want to mimic that fresh baked feeling, just pop the cookies onto a cookie sheet and into a 300 degree oven. Warm them for about 5 minutes before serving.

Can I freeze this cookie dough and bake later?

Yes, absolutely! Line a cookie sheet with parchment paper and make the cookie dough as directed in the full recipe below. When it’s time to place the scoops of cookie dough on the cookie sheet, you can disregard the instruction to place them 1 ½ to 2 inches apart. Since you’re going to be freezing the cookie dough, you can place as many scoops of it on your cookie sheet as you please. Just make sure that the scoops aren’t touching each other. Place the cookie sheet in your freezer and keep it there for 3-4 hours, or until the dough is frozen solid. Then, transfer the frozen dough balls to a ziploc bag.

If I freeze the cookie dough, what temperature should I bake the cookies at and for how long?

When you’re ready to bake your frozen cookie dough balls, preheat your oven to 325 degrees. Add your dough balls to an ungreased cookie sheet, making sure to keep the balls 1 ½ to 2 inches apart. Bake the cookies for 15-20 minutes, or until golden brown.

Other Recipes You May Enjoy

Closeup of easy chocolate chip cranberry coconut cookies on plate

Easy Chocolate Chip Cranberry Coconut Cookies

Yield: About 3 dozen
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A tart twist on the classic chocolate chip cookie, these Chocolate Chip Cranberry Coconut Cookies are a sweet treat that hits the spot when you need a little chocolate in your life.

Ingredients

  • 2 1/4 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 c butter, softened
  • 3/4 c sugar
  • 3/4 c brown sugar, packed
  • 1 tsp vanilla
  • 2 eggs
  • 2 c chocolate chips
  • 1 c dried cranberries
  • 3/4 c shredded coconut

Instructions

1. Preheat oven to 350 degrees. Then cream butter and sugars in a large mixing bowl. Beat the sugar into the butter until mixture is fluffy.

2. Add the egg and vanilla extract to the mixing bowl. Continue mixing until smooth and the egg is fully incorporated. Then set the bowl aside.

3. In a separate mixing bowl, add the flour, baking soda, and salt. Stir to combine.

4. Add 1/3 of the flour mixture to the mixing bowl with the egg mixture. Stir to combine until most of the dry mixture has been incorporated into the wet mixture. Repeat with remaining flour mixture.

5. Add the chocolate chips, dried cranberries, and shredded coconut to the cookie dough. Mix well to ensure even distribution of the chocolate, cranberries, and coconut.

6. Using a large spoon or medium-sized cookie scoop, measure out rounded spoonfuls (or scoopfuls) of cookie dough. Place the spoons/scoops of cookie dough about 1 ½ to 2 inches apart on an ungreased cookie sheet.

7. Bake the cookies for 12-14 minutes or until the outside of the cookies is golden brown.

8. Remove the cookie sheet from the oven and let the cookies rest for 1-2 minutes. Then, transfer the cookies from the cookie sheet to a wire rack to fully cool.

Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 152mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 2g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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