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Ingredients
- 1/2 c. all-purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1 large egg
- 1 1/2 c. sweetened shredded coconut
- 1/2 c. dried fruit, such as cranberries or cherries
Details
Servings 12
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Heat oven to 350°.
Combine flour, cinnamon, baking soda, and salt in a bowl. Mix and set aside.
In a separate bowl, cream butter and sugar until smooth. Add egg and blend. Add flour mixture and blend. Stir in coconut and dried fruit until thoroughly mixed.
Spread evenly into an ungreased 8-inch square baking pan. Bake until cookies are firm to the touch and brown, about 20 minutes.
Cool on rack; when cool, cut into bars. Store cookies covered in baking pan at room temperature for up to 3 days, or freeze in a tightly covered container for up to 6 months.
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