Taste of Home
Coconut Cranberry Yummies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
YIELD: 5 dozen.
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
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1 can (14 ounces) sweetened condensed milk
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1 package (14 ounces) sweetened shredded coconut
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1 cup white baking chips
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1/4 cup ground almonds
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1 teaspoon almond extract
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1 cup chopped fresh or frozen cranberries
Directions
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1.
In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
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2.
Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
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3.
Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
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