Coconut Cranberry Cookies

Name: Coconut Cranberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 dozen
Ingredients: 1 can (14 ounces) sweetened condensed milk; 1 package (14 ounces) sweetened shredded coconut; 1 cup white baking chips; 1/4 cup ground almonds; 1 teaspoon almond extract; 1 cup chopped fresh or frozen cranberries

Total Time Prep: 15 min. Bake: 10 min./batch + cooling

Yield 5 dozen

Test Kitchen Approved

Our fruity, nutty, chewy coconut cranberry cookies are sweet-tart perfection with just six ingredients.

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Directions

In a large bowl, combine the first 5 ingredients; mix well. Stir in cranberries.
Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin

Recipe Creator