Coconut Raisin Cookies. Reviews for: Photos of Coconut Raisin Cookies. I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use.. These Coconut and Raisin Cookies are soft in the middle, chewy on the edges and so so tasty! They are my absolute favourite grain free cookies and are so easy to make! They are Grain Free, Gluten Free, Dairy Free, Paleo and Specific Carbohydrate Diet Legal.
In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth.
Beat in the eggs and vanilla until fluffy.
Cream butter and sugar until fluffy.
You can cook Coconut Raisin Cookies using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Coconut Raisin Cookies
- You need 56 g of unsalted butter, room temperature.
- Prepare 75 g of granulated sugar.
- You need 114 g of all-purpose flour.
- It's 2 g (1/2 tsp) of baking powder.
- It's 50 g of desiccated coconut / unsweetened shredded coconut.
- You need 35 g of raisins.
- You need 1/8 tsp of table salt.
- Prepare 30 of – 45 g (2 – 3 tbsp) milk.
Combine flour, baking soda, salt, oats and coconut. Soft, buttery, chewy cookies loaded with old fashioned oats, coconut flakes and raisins. If you enjoy coconut flakes in recipes, try our Chocolate Chip Coconut Cake Bars or the Layered Cake with Almonds and Coconut. The cookies should be just lightly browned around the edges.
Coconut Raisin Cookies step by step
- Youtu.be/ECvpJfskB1A.
- In a medium bowl, beat butter and sugar until smooth and creamy. Scrape the sides of the bowl clean as needed..
- Sieve in flour and baking powder. Add coconut and raisins. Mix until thoroughly combined..
- Add 1 tablespoon (15 g) of milk and mix. Add more milk until the dough is softer and more pliable. It should be easily formed into a ball but not tacky..
- Cover it in the bowl and refrigerate for 30 minutes..
- Preheat oven to 340°F (170°C). Line a baking tray with parchment paper..
- Once the dough is chilled, scoop 1 tablespoon of the batter (about 15 grams). Round it into a ball with your palms, then press slightly to flatten it (about ½-inch thick). These cookies do not spread during baking so they can be spaced quite closely on the tray..
- Bake for 18 – 20 minutes or until lightly browned. Let cool completely on a wire rack..
If you prefer crunchy cookies, simply add an additional minute or two and bake the cookies until they are a darker golden color. Leftover cookies can be stored in an airtight container until they are all eaten up. This is a prune and raisin filled cookie with chopped walnuts added if desired. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin. It's similar to a shortbread thumbprint.