Coconut Cranberry Yummies

Name: Coconut Cranberry Yummies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 dozen.
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

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 and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin

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.

Test Kitchen Tips

Confused by all the kinds of coconut? This guide will show you which type to buy.

These cookies are officially coconut cranberry macaroons. Don't get them mixed up with macarons. Here's how to tell the difference.

Nutrition 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.

Originally published as Coconut Cranberry Yummies in Holiday & Celebrations Cookbook 2011

Reviews

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Average Rating:

annrms

Dec 16, 2018

I made these using 1/2 cup chopped dried cranberries and 1/2 cup semi-sweet bits because I didn't have white baking chips. I added 2 teaspoons of vanilla along with the almond extract. Baked them 13 minutes. They are moist and chewy...really good.
Stephanie

Nov 21, 2018

These are very tasty-- with some recipe modifications. Based on other comments, and that I detest things that are overly sweet, I made a few alterations: I used unsweetened shredded coconut, I added about 1/4 cup more cranberries, and added about 1/4 cup chopped almonds, and used half white chocolate, and half semi-sweet chocolate chips. Very messy dealing with this and forming into cookies, but I must say, they are totally delicious. Actually I think using the regular chocolate chips instead of all white chips makes a HUGE difference, and adds a lot to the complexity and flavor. I stay away from wheat and wheat products, so love these cookies and will definitely make again.
annsews

Dec 26, 2017

found them very runny. would be helpful if the recipe stated how much coconut to add as we do not have 14oz pkg here in Cda. if providing a recipe, it would be helpful if standard measures were provided. Makes it much more simple if we stuck to cup measurements where possible. Recipe was a bit over the top w/the am't of sugar in it.
skywest199

Dec 13, 2017

These were a real hit at a cookie exchange. I think the recipe has a mistake when it says drop by tablespoonfuls and you get 60 cookies. I did that and got 30. It's very sweet but friends were raving about them! If I make them again I might just use unsweetened condensed milk. I think the chips and coconut would be sweet enough. Tip: lift your entire sheet of parchment off the cookie sheet and allow to cool completely. Worked great.
pj145

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
gbbah

Jan 8, 2016

Everyone loved the cookies and so easy to make
sincitybaby

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
rhubarbgirl

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!