Coconut Cranberry Cookies Recipe

Introduction

Coconut Cranberry Cookies are a delightful treat combining the tropical sweetness of coconut with the tartness of fresh cranberries. These chewy, flavorful cookies are perfect for snack time or sharing during the holidays.

Ingredients

• 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

Instructions

1. Step 1: Preheat the oven to 325°F. In a large bowl, stir together the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until well combined. The mixture will be sticky.
2. Step 2: Gently fold in the chopped cranberries until evenly distributed throughout the mixture.
3. Step 3: Using a tablespoon, scoop the cookie batter into balls and arrange them 3 inches apart on parchment-lined baking sheets. Use your hands to press each scoop compactly into a mound to help the ingredients stick together.
4. Step 4: Bake the cookies for 10 to 12 minutes, or until the edges are lightly browned.
5. Step 5: Let the cookies cool on the baking sheet for three minutes before transferring them to wire racks to cool completely.
6. Step 6: Since this recipe makes about five dozen cookies, bake in batches. Allow hot baking sheets to cool before adding the next batch to avoid burning the cookie bottoms.

Tips & Variations

• Use frozen cranberries for tartness and texture; just chop them while still frozen to prevent bleeding too much juice.
• Substitute ground almonds with finely chopped pecans or walnuts for a different nutty flavor.
• Add a sprinkle of sea salt on top before baking to enhance the sweet and tart flavors.
• For a festive touch, mix in some orange zest to brighten the flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, let thaw at room temperature or warm briefly in the oven to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used as a substitute, but they will make the cookies sweeter and less tart. You might want to reduce the baking chips slightly to balance the sweetness.

Do these cookies require any flour?

No, this recipe does not use flour. The shredded coconut and ground almonds provide structure, making the cookies naturally chewy and gluten-free.

Coconut Cranberry Cookies Recipe

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4.8 from 62 reviews

Coconut Cranberry Cookies are chewy, sweet treats combining the tropical flavor of shredded coconut with tart fresh cranberries, enhanced by almond extract and crisp white baking chips. These no-mix butter cookies are quick to prepare and bake to golden edges, making a perfect festive snack or dessert.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 to 12 minutes per batch
• Total Time: 45 minutes including baking batches and cooling
• Yield: About 60 cookies 1x
• Category: Cookie
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 package (14 ounces) sweetened shredded coconut
• 1 cup white baking chips
• 1/4 cup ground almonds

Wet Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon almond extract
• 1 cup chopped fresh or frozen cranberries

Instructions

1. Prepare the cookie batter: In a large mixing bowl, combine the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract. Stir well until all ingredients are thoroughly mixed into a sticky, cohesive batter. Then, fold in the chopped cranberries evenly.
2. Preheat the oven: Set your oven to 325°F (163°C) and allow it to fully preheat while you prepare your baking sheets.
3. Form the cookies: Using a tablespoon, scoop cookie batter portions and roll them into balls. Place the balls 3 inches apart on baking sheets lined with parchment paper. Use your hands gently to press and shape each cookie into a compact mound, ensuring the mixture sticks together well.
4. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden brown. Avoid overbaking to keep the cookies chewy inside.
5. Cool the cookies: After baking, let the cookies rest on the baking sheet for 3 minutes. Then transfer them to wire racks to cool completely. Remember to let hot baking sheets cool before placing additional cookies on them to prevent burning the bottoms.

Notes

• This recipe yields about five dozen cookies, so you may need multiple baking batches.
• Using fresh or frozen cranberries works well; just chop them finely for the best distribution.
• Letting the baking sheets cool between batches prevents burnt cookie bottoms.
• Pressing the batter firmly when scooping helps the cookies hold their shape during baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: Coconut cookies, cranberry cookies, almond extract cookies, holiday cookies, chewy cookies, baking chips cookies