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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

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

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. 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

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MY REVIEW
Reviewed Jan. 8, 2016

"Everyone loved the cookies and so easy to make"

MY REVIEW
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
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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