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Coconut Cranberry Yummies Recipe

Coconut Cranberry Yummies Recipe photo by Taste of Home

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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 cranberry and sweet coconut flavor, these tasty bites are my favorite result from that experiment.

This recipe is:

Quick

Diabetic Friendly

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Coconut Cranberry Yummies Recipe

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

Yield: 60 Servings

15 10 25

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) flaked coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries
2 to 4 tablespoons confectioners' sugar

Directions

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

Nutritional Facts 1 cookie equals 74 calories, 4 g fat (3 g saturated fat), 3 mg cholesterol, 28 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Coconut Cranberry Yummies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p68

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Coconut Cranberry Yummies

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(1-1) of 1 reviews

Reviewed on Dec. 14, 2012 by rhubarbgirl

These are wonderful cookies! They were especially enticing to me because I am gluten intolerant. I added more ground almonds and used semi-sweet chocolate chips instead of the white. I also made them larger, so I needed to cook them longer. Thanks so much for the tasty recipe!