Coconut Cranberry Cookies

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Course: Cookies

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: dozen cookies

Ingredients

1 can 14 ounces sweetened condensed milk
1 package 14 ounces sweetened shredded coconut
1 cup white baking chips
¼ cup ground almonds
1 teaspoon almond extract or vanilla extract
1 cup chopped fresh or frozen cranberries

Instructions

Preheat oven to 325°F. Line baking sheets with parchment paper.
In a large bowl, mix together the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until combined.
Stir in the chopped cranberries.
Scoop the dough using a tablespoon and shape into mounds. Place 3 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until edges are lightly browned.
Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

Storage:
Store in the fridge for up to 1 week in an airtight container, layered with wax paper.
Freeze in a freezer-safe container for up to 3 months. Thaw before serving.

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