Jamaica has “festival” dumplings, Italy has limoncello, and Royal Caribbean ships? Their signature sweet is none other than the coconut ranger cookie. If you’ve never tried a ranger cookie, it’s an “everything but the kitchen sink” kind of recipe—you throw in whatever tasty stuff is lying around, such as rolled oats and pralines. Royal Caribbean’s version kicks it up with shredded coconut for a sweet taste and delectable texture. As a special treat — and just in time for National Dessert Day on October 14 — we’re giving you the recipe.
Royal Caribbean Ranger Cookies
Yield: 24 cookies
- 8 oz. all-purpose flour
- 3/4 tsp. baking soda
- 4 oz. unsalted butter, softened
- 4 oz. praline paste (if your local store doesn’t carry it, you can find a recipe here)
- 1 tsp. vanilla extract
- 3 oz. brown sugar
- 3 oz. granulated sugar
- 1 egg
- 1 egg yolk
- 6 oz. shredded coconut
- 2 oz. coconut puree
- Preheat oven to 340 degrees F (170 degrees C)
- In a bowl, sift together the flour and baking soda.
- In another bowl, beat butter, praline paste and vanilla extract until smooth and creamy, scraping bowl occasionally. Add sugars and beat more, then beat in egg and yolk until well blended. Beat in flour mixture until just blended. Stir in the coconut; dough will be very stiff.
- Using an ice-cream scoop or 1/4-cup measure, scoop cookie dough onto a baking sheet. Moisten the bottom of a drinking glass, and flatten each mound to about 3/4-inch thickness.
- Refrigerate for at least 20 minutes.
- Bake until slightly puffed but barely colored, 9-12 minutes.
Make sure you stay hydrated while baking. Pair your cookies with this delicious Grand Sabor Margarita recipe.