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Dehydrated Recipes

Coconut-Cranberry Cookies | Commercial Dehydrators

These chewy cookies are perfect for the macaroon lover.

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Machine recommendation
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Serves
Makes 32 cookies
Prep time
Prep time
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Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 1/2 cup dehydrated shredded coconut, finely chopped in a blender or food processor
  • 1/4 cup dehydrated cranberries, crushed
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
  2. In a small bowl, combine the flour and baking powder.
  3. In a large bowl, beat the butter and sugar together until smooth. Add the egg and almond extract and beat until smooth. Add the flour mixture in three additions, mixing well after each. Stir in the coconut and cranberries.
  4. Using a teaspoon, place 1-inch pieces of dough on the cookie sheet 3 inches apart. Bake until light golden brown around the edges, about 15 minutes. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack and let cool completely. Store in an airtight container.
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Machine recommendation
Servings Icon
Serves
Makes 32 cookies
Prep time
Prep time
Dehydration time icon
Dehydrating time
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 1/2 cup dehydrated shredded coconut, finely chopped in a blender or food processor
  • 1/4 cup dehydrated cranberries, crushed
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
  2. In a small bowl, combine the flour and baking powder.
  3. In a large bowl, beat the butter and sugar together until smooth. Add the egg and almond extract and beat until smooth. Add the flour mixture in three additions, mixing well after each. Stir in the coconut and cranberries.
  4. Using a teaspoon, place 1-inch pieces of dough on the cookie sheet 3 inches apart. Bake until light golden brown around the edges, about 15 minutes. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack and let cool completely. Store in an airtight container.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/