Coconut Cranberry Cookies
If you love coconut and cranberries, you’re in for a treat today! These Coconut Cranberry Cookies are chewy, sweet, and bursting with little bites of tart cranberries and creamy white chocolate. They’re perfect for the holidays but honestly, they’re delicious any time of year. And the best part? You can whip up a huge batch (about five dozen!) with just 15 minutes of prep time.
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Heading to a cookie exchange, bake sale, or family get-together? These cookies are bound to be a hit. Just be ready to share the recipe because everyone will ask for it! Let’s get started.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 1 can (14 ounces) |
| Sweetened shredded coconut | 1 package (14 ounces) |
| White baking chips | 1 cup |
| Ground almonds | ¼ cup |
| Almond extract | 1 teaspoon |
| Chopped fresh or frozen cranberries | 1 cup |
Step 1: Mix the Dough Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper. In a large bowl, stir together the condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until well combined. (Yes, it’ll be a bit sticky—that’s what we want!) Add the chopped cranberries and gently stir until evenly distributed.
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Step 2: Shape the Cookies Using a tablespoon, scoop the cookie mixture and shape it into small mounds. Place the mounds about 3 inches apart on the prepared baking sheets. Pro tip: Use your hands to press the mixture together tightly so the cookies don’t fall apart.
Step 3: Bake and Cool Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.
