Coconut Cranberry Cookies (Page 2 ) | February 22, 2025
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Coconut Cranberry Cookies

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Course: Cookies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5 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.

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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.

Next: I could totally live off this. Can’t believe it’s just 3 ingredients
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