Cranberry Coconut Cookies

I love to bake. Living the nomadic lifestyle, my home on wheels doesn't provide me with the kitchen space I was accustom. Adjustments have been made and new routines established. I learned to bake half batches to accommodate the limited storage space, a growing waistline, and a very small oven.

During my time on the road, several concerned friends have asked, "What do you eat?"

My response is always, "Food. What do you eat?" Their concern for my well-being is sweet.

I thought it would be fun to record a Facebook Live video in the UnBox Your Kitchen Facebook group to show friends and family what my kitchen space looks like and an attempt to adjust a recipe to fit the ingredients I had in the pantry. Both were a great success!

You're invited to join the Facebook group community. I enjoyed recording the live video and plan to do more!

Until then, stay well my friends!

Cranberry Coconut Cookies

Print Recipe

Inspired by a package recipe, Cindy didn't have one of the main ingredients. She got creative and recorded a FaceBook Live within her UnBox Your Kitchen group. Join the group and watch it here: https://www.facebook.com/1294894874/videos/10219501718275658/

Makes 3 dozen cookies

Course Cookies

Keyword coconut, cookies, dried cranberries, old fashioned oats, sunflower seeds

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Author CK Kochis

Ingredients

• 1/3 cup butter softened
• 1/3 cup brown sugar
• 1 egg
• 3/4 cup old-fashioned rolled oats
• 3/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup coconut flakes
• 1/4 cup unsalted sunflower seeds

Instructions

• Preheat oven to 375 degrees.
• In a medium bowl, blend butter and brown sugar until smooth.
• Add the egg and mix well.
• Add old-fashioned rolled oats, flour, baking soda, and salt to batter. Stir mixture until blended.
• Add dried cranberries, coconut flakes, and sunflower seeds. Stir until blended.
• Drop by rounded spoonful onto ungreased cookie sheet.
• Bake for 8-10 minutes or until golden brown. Cool.

Notes

Photograph and recipe by CK Kochis © All rights reserved.

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