Coconut Raisin Cookies. Velvety shortbread cookies with coconut and raisins. Coconut Raisin Cookies. this link is to an external site that may or may not meet accessibility guidelines. 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! 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. The Coconut Raisin Cookies recipe out of our category Cookie! Making cookies for a family party, I didn't have enough coconut, so I substituted some raisins. You can cook Coconut Raisin Cookies using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Coconut Raisin Cookies

It's 56 g of unsalted butter, room temperature.
You need 75 g of granulated sugar.
Prepare 114 g of all-purpose flour.
You need 2 g (1/2 tsp) of baking powder.
It's 50 g of desiccated coconut / unsweetened shredded coconut.
You need 35 g of raisins.
Prepare 1/8 tsp of table salt.
It's 30 of – 45 g (2 – 3 tbsp) milk.

The results were so good the family still asks for them, including my father-in-law. These coconut oatmeal raisin cookies are so soft and chewy with toasted coconut flakes and These truly are the best oatmeal cookies, and it's such a simple recipe. Saturday came around and I got such a craving for cookies that I had to whip up a batch last night. There is something nostalgic about the combination of cinnamon and raisins for me.

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..

While I didn't eat a lot of cinnamon raisin cookies. Line a cookie sheet with parchment paper. Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. Stir the wet and dry together, then add the raisins, coconut, and pecans. Chock full of coconut, pecans and raisins, these cookies will satisfy at snack time or the after Gradually beat in flour mixture on low speed until well mixed.