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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 and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen


  • 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


  • In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
  • Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
  • 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.

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.
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