Coconut Cranberry Yummies Recipe

4.5 4 4
Coconut Cranberry Yummies Recipe
Coconut Cranberry Yummies Recipe photo by Taste of Home
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Coconut Cranberry Yummies Recipe

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4.5 4 4
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.
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

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 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. Yield: 5 dozen.
Originally published as Coconut Cranberry Yummies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p68

Nutritional Facts

1 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  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. Yield: 5 dozen.
Originally published as Coconut Cranberry Yummies in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p68

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Reviews forCoconut Cranberry Yummies

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pj145 User ID: 1573717 252869
Reviewed Aug. 18, 2016

"the sugar in this yummy.. can choke a ant!! LOL ... had to throw it out.. next time i will try it again with most everything being unsweetened.. =) otherwise.. it was a very good mix"

MY REVIEW
gbbah User ID: 8260373 241319
Reviewed Jan. 8, 2016

"Everyone loved the cookies and so easy to make"

MY REVIEW
sincitybaby User ID: 6722041 239512
Reviewed Dec. 15, 2015

"it was a big hit with everyone.. im going to try them maraschino cherries and blueberries next time since my husband isnt a fan a cranberries"

MY REVIEW
rhubarbgirl User ID: 5931718 175813
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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