This post might be a day late, but that doesn’t mean these cookies are any less delicious. Also, the entry is late because I made them on Canada Day, which means these cookies are about as Canada-y as it gets. They’re loaded with red and white; toasted coconut, white chocolate, dried cranberries, and toasted pecan pieces. And they’re delicious.
These are based on the Island Treasure Cookies, so you can call these Canadian Treasure Cookies if you want… though the only Canadianish ingredient is the cranberries. But that’s ok with me, given how tasty chocolate, pecans, and coconuts are.
Canada Day Cookies
1 2/3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda (USA / Canada)
½ teaspoon salt¾ cup butter, softened
¾ cup packed brown sugar
1/3 cup white sugar
1 egg, at room temperature
1 ½ teaspoons vanilla extract1 cup white chocolate chips
1½ cups flaked coconut, toasted
½ cup chopped pecans, toasted
½ cup dried cranberriesPre-heat the oven to 375ºF. Sift together the dry ingredients (flour, baking soda (USA / Canada) & powder, salt).
Cream the butter and sugars together. Beat in the egg and the vanilla.
Mix the flour mixture into the creamed butter in three parts. Stir in the white chocolate chips, coconut, dried cranberries, and pecans.
Drop walnut sized lumps of dough on a parchment-lined cookie sheet, about 2″ apart. Bake in a pre-heated oven for about 8 minutes, rotating halfway through. Keep in mind that the goldeny-toasted coconut will make the cookies look golden before they are.
