Coconut Raisin Cookies
Coconut Raisin Cookies

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut raisin cookies. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweetened coconut and extra plump raisins MAKE these cookies! You'd never guess that these thick, soft and chewy coconut oil oatmeal raisin cookies are butter-free! These Coconut and Raisin Cookies are soft in the middle, chewy on the edges and so so tasty!

Coconut Raisin Cookies is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Coconut Raisin Cookies is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook coconut raisin cookies using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Coconut Raisin Cookies:
  1. Prepare 56 g unsalted butter, room temperature
  2. Make ready 75 g granulated sugar
  3. Prepare 114 g all-purpose flour
  4. Prepare 2 g (1/2 tsp) baking powder
  5. Get 50 g desiccated coconut / unsweetened shredded coconut
  6. Make ready 35 g raisins
  7. Take 1/8 tsp table salt
  8. Get 30 – 45 g (2 – 3 tbsp) milk

The Coconut Raisin Cookies recipe out of our category Cookie! Mix up this great cookie recipe and put it in a Mason Jar for gift giving. A vintage recipe that packs all the good flavors, these coconut raisin cookies. There is something nostalgic about the combination of cinnamon and raisins for me.

Steps to make Coconut Raisin Cookies:
  1. Youtu.be/ECvpJfskB1A
  2. In a medium bowl, beat butter and sugar until smooth and creamy. Scrape the sides of the bowl clean as needed.
  3. Sieve in flour and baking powder. Add coconut and raisins. Mix until thoroughly combined.
  4. 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.
  5. Cover it in the bowl and refrigerate for 30 minutes.
  6. Preheat oven to 340°F (170°C). Line a baking tray with parchment paper.
  7. 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.
  8. Bake for 18 – 20 minutes or until lightly browned. Let cool completely on a wire rack.

While I didn't eat a lot of cinnamon raisin cookies. Making cookies for a family party, I didn't have enough coconut, so I substituted some raisins. The results were so good the family still asks for them, including my father-in-law. Chock full of coconut, pecans and raisins, these cookies will satisfy at snack time or the after dinner craving for a sweet treat. Stir in coconut, pecans and raisins.

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