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Coconut Cranberry Yummies

 Coconut Cranberry Yummies
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.
60 ServingsPrep: 15 min. Bake: 10 min./batch + cooling


  • 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


  • 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.