Coconut Cranberry Cookies Recipe
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.
- 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
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
- 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.
- Preheat the oven: Set your oven to 325°F (163°C) and allow it to fully preheat while you prepare your baking sheets.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/coconut-cranberry-cookies-recipe/
