Coconut raisin cookies have a delicious chewy texture and the outside is well baked and crunchy. I like that the sweetness of these cookies comes mostly from the raisins, and so they taste fruity and not overly sweetened. Like most cookies recipe, we only need simple tools being a whisk and a bowl.
For these coconut raisin cookies, we can use either golden raisins or dark raisins. I personally always buy dark raisins without knowing the difference between the two except for the taste. Apparently, dark raisin is sun-dried whereas golden raisin is treated with sulfur dioxide to preserve its lighter color and then dried in a dehydrator. Interesting huh?
Coconut Raisin Cookies
- 56 g unsalted butter room temperature
- 75 g granulated sugar
- 114 g all-purpose flour
- 2 g (½ tsp) baking powder
- 50 g desiccated coconut / unsweetened shredded coconut
- 35 g raisins
- ⅛ tsp table salt
- 30 – 45 g (2 – 3 tbsp) milk
- 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.