Cranberry Coconut Crinkle Cookies Recipe

Cranberry Coconut Crinkle Cookies

These crinkle cookies are crunchy (crinkly) on the outside, and chewy, soft and moist inside. You don’t see the crinkles so well unlike in chocolate crinkle cookies.

Cranberries and coconut went well together. I was wondering about this since it is not a common combination.

If you don’t like the texture of dried fruits, you probably won’t like these cookies. Baking enhanced the sticky effect, making the cranberries sticker.

The cookies were sweet. You can reduce the amount of sugar by 25% if you prefer something less sweet.

Cranberry Coconut Crinkle Cookies

Adopted from here.

Ingredients

1½ cups flour

75 grams butter or margarine

½ cup sugar

2 large eggs

½ cup dried cranberries

½ cup desiccated coconut

Coating (you won’t need all of this)

¼ cup sugar

¼ cup dried cranberries

Directions

1. Beat together butter, sugar and eggs until the mixture turns pale
2. Add shifted flour and mix gently
3. Stir in dried cranberries
4. Chill the dough for 1-2 hours
5. To make the coating process sugar and cranberries until the mixture is fine
6. Make into balls (about an inch diameter), roll in coating and flatten slightly
7. Bake at 170°C / 340°F for about 10-12 minutes

Cranberry Coconut Crinkle Cookies

April is #berrylove month!

Please join in on the # berrylove fun by linking up any berry recipe from the month of April 2012. Don’t forget to link back to this post, so that your readers know to come stop by the # berrylove event!

The twitter hashtag is #berrylove:)

Cohosted by

A Little bit of everything Al Dente Gourmet ASTIG Vegan Badger Girl Baker Street Learns to Cook Baking and Cooking, A Tale of Two Loves BigFatBaker Bon a croquer CafeTerraBlog Cake Duchess Cheap Ethnic Eatz Easily Good Eats Elephant Eats Georgiecakes Kitchen Belleicious Mis Pensamientos No One Likes Crumbley Cookies Oh Cake Rico sin Azucar Savoring Every Bite Simply Reem Soni's Food for Thought The Art of Cooking Real Food Teaspoon of Spice Queen’s Notebook Hobby and More Sprint 2 the Table Teaspoon of Spice That Skinny Chick Can Bake Java Cupcake The Spicy RD The Wimpy Vegetarian Vegan Yack Attack! Vegetarian Mamma 

Cranberry Almond Caramel Tart Recipe

Cranberry Almond Caramel Tart

This seems like a very simple and straight forward recipe needing just a few ingredients. Unfortunately its not the case. In my first attempt the caramel mixture overflowed. In the second and final attempt the puff pastry ‘caved in’. The end result looked different from what I imagined but it tasted delicious. You can’t really go wrong with caramel, puff pastry, fruits and nuts. 

I was wondering whether caramel and cranberry would enjoy each other’s company. Cranberries seem like fussy ingredients. For example they work with white but not dark chocolate. In this case cranberries worked well with caramel, the tartness balanced the sweetness. 

I baked the tart with dried cranberries and then sprinkled with lots of chopped cranberries and almonds after baking, to cover up the mess. During baking the cranberries hydrated and become soft. If you don’t like dried fruits, don’t worry, after baking it will have a different texture.

If you are comfortable making tarts using puff pastry, then you will like this recipe. It is simple and produces a delicious outcome. However if you are not comfortable with puff pastry tarts, then this recipe may test your patience. It certainly tested mine, but I persevered and ended up with a dessert that didn’t look great but tasted good. And I learnt a lot more about making tarts using puff pastry. It wasn't as easy as it seemed.

The recipe comes from With a Glass. The original recipe uses walnuts but I substituted cranberries and almonds. I also made a much smaller portion, however the recipe below is for a bigger portion, as it appears on With a Glass.

Cranberry Almond Caramel Tart

Ingredients

1 sheet of puff pastry

About 1¾ cup sugar

300 ml liquid cream (at least 25 % fat content)

Dried cranberries

Almonds

Directions

1. In a bowl gently mix cream and sugar until the sugar dissolves. Don’t whip the cream
2. Roll out the puff pastry thinly. Prick the pastry with a fork. Don’t prick all the way through otherwise the cream mixture will seep through.
3. Place the puff pastry in a 28cm tart pan with the pricked side downwards.
4. Pour the cream mixture.
5. Sprinkle whole or chopped dried cranberries and almonds
6. Bake at 170°C / 340°F for about 1 hour or until the filling becomes light brown. 
7. Sprinkle with more cranberries and almonds if you wish. 

Cranberry Almond Caramel Tart

April is #berrylove month!

Please join in on the # berrylove fun by linking up any berry recipe from the month of April 2012. Don’t forget to link back to this post, so that your readers know to come stop by the # berrylove event!

The twitter hashtag is #berrylove:)

Cohosted by

A Little bit of everything Al Dente Gourmet ASTIG Vegan Badger Girl Baker Street Learns to Cook Baking and Cooking, A Tale of Two Loves BigFatBaker Bon a croquer CafeTerraBlog Cake Duchess Cheap Ethnic Eatz Easily Good Eats Elephant Eats Georgiecakes Kitchen Belleicious Mis Pensamientos No One Likes Crumbley Cookies Oh Cake Rico sin Azucar Savoring Every Bite Simply Reem Soni's Food for Thought The Art of Cooking Real Food Teaspoon of Spice Queen’s Notebook Hobby and More Sprint 2 the Table Teaspoon of Spice That Skinny Chick Can Bake Java Cupcake The Spicy RD The Wimpy Vegetarian Vegan Yack Attack! Vegetarian Mamma