Coconut Cranberry Yummies Recipe
Coconut Cranberry Yummies Recipe photo by Taste of Home

Coconut Cranberry Yummies Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 60 servings

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 McCormick® Pure Almond Extract
  • 1 cup chopped fresh or frozen cranberries
  • 2 to 4 tablespoons confectioners' sugar

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.

Directions

  1. In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
  2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets; gently shape into mounds.
  3. 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.
Originally published as Coconut Cranberry Yummies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p68

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.

Reviews for Coconut Cranberry Yummies

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MY REVIEW
Reviewed Dec. 14, 2012

"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!"

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