Back to Coconut Cranberry Yummies

Print Options


Card Sizes

Coconut Cranberry Yummies Recipe

Coconut Cranberry Yummies Recipe

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 YIELD:60 servings


  • 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


  • 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.

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

Sort By :
Reviewed Jan. 8, 2016

"Everyone loved the cookies and so easy to make"

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"

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!"

Loading Image