Coconut Cranberry Cookies
Our fruity, nutty, chewy coconut cranberry cookies are sweet-tart perfection with just six ingredients.
Ingredients
- 1 cansweetened condensed milk
- 1 packagesweetened shredded coconut
- 1 cupwhite baking chips
- ¼ cupground almonds
- 1 teaspoonalmond extract
- 1 cupchopped fresh or frozen cranberries
Directions
- 1
Preheat the oven to 325°F. In a large bowl, stir together the condensed milk, shredded coconut, baking chips, almonds and almond extract until well combined (the mixture will be sticky). Stir in the cranberries.
- 2
Using a tablespoon, scoop the cookie batter into balls. Arrange the cookies 3 inches apart on parchment-lined baking sheets. Gently shape each cookie into a mound. Editor's Tip: When you scoop each tablespoon of cookie batter, use your hands to press the mixture compactly so that the ingredients stick together.
- 3
Bake the cookies in the preheated oven until the edges are lightly browned, 10 to 12 minutes. Let the cookies cool on the baking sheet for three minutes. Then, transfer the cookies to wire racks and let them cool completely. Editor's Tip: This recipe makes five dozen cookies, so you'll need to bake in batches. Let a hot baking sheet cool before you put the next round of cookies on it; otherwise, you risk burning the bottoms of the cookies.