Small but rich, these tasty treats are laden with dried cranberries, pumpkin seeds, and toasted coconut and then drizzled with a maple icing and sprinkled with pink salt.
Coconut, Pumpkin Seed & Cranberry Cookies
Serves: 48
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1⁄2 cup maple syrup, divided
- 1 teaspoon vanilla extract
- 2 1⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon fine pink salt, plus more for topping
- 1⁄2 cup dried cranberries
- 1⁄4 cup pumpkin seeds
- 1⁄4 cup toasted coconut flakes
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, beat together butter and brown sugar with a mixer at medium speed until fluffy, 2 to 3 minutes. Beat in egg until well combined, scraping down sides of bowl. Beat in 1⁄4 cup maple syrup and vanilla extract until well combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Add to butter mixture, beating at low speed until combined. Beat in cranberries, pumpkin seeds, and toasted coconut just until combined. Cover bowl and refrigerate for 2 hours.
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake until lightly browned, approximately 10 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to wire cooling racks, and let cool completely.
- In a small bowl, stir together confectioners’ sugar and remaining 1⁄4 cup maple syrup until smooth. Drizzle over cookies. Sprinkle with pink salt.
- Let icing set before storing cookies in an airtight container with layers separated by wax paper. Serve within 3 days.
