Coconut Cranberry Cookies

Coconut Cranberry Cookies are a delicious and chewy treat that combines the sweetness of coconut with the tartness of cranberries and a hint of almond. Perfect for any occasion, especially during the holidays or at a cookie exchange! Best of all, these cookies are quick to make, and you’ll get a huge batch—about five dozen—ready in just 25 minutes.

What Makes These Cookies Special?

✨ Quick & Easy – Minimal prep time with simple ingredients.
🎉 Perfect for Sharing – A big batch, perfect for large gatherings.
🍒 Customizable – Switch cranberries for your favorite fruit or try a vegan twist.

Ingredients

🥥 1 can (14 oz) sweetened condensed milk
🧁 1 package (14 oz) sweetened shredded coconut
🍫 1 cup white baking chips
🌰 ¼ cup ground almonds
🍦 1 tsp almond extract (or vanilla extract)
🍒 1 cup chopped fresh or frozen cranberries

How to Make Coconut Cranberry Cookies

Step 1: Mix the Dough

Preheat your oven to 325°F and line your baking sheets with parchment paper.
In a large bowl, stir together sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until well combined (yes, it will be a little sticky!).
Gently fold in the chopped cranberries.

Step 2: Shape the Cookies

Using a tablespoon, scoop the dough and shape it into small mounds. Place them about 3 inches apart on the prepared baking sheets.
Press the mixture tightly together to avoid crumbly cookies.

Step 3: Bake and Cool

Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely.

Recipe Tips and Variations

Switch Up the Fruit: Swap cranberries for cherries, dried cranberries, or blueberries.
Make Them Vegan: Use sweetened condensed coconut milk and vegan white chocolate chips.
Festive Touch: Add a little green food coloring or drizzle with melted white chocolate for a holiday twist.

Storing Your Cookies

In the Fridge: Store in an airtight container for up to 1 week, layering the cookies with wax paper to prevent sticking.
In the Freezer: Freeze for up to 3 months, also layered with wax paper. Thaw before serving.

Common Questions

Why are my cookies falling apart?
If your cookies are crumbly, try pressing the mixture more firmly when shaping the mounds. If needed, refrigerate the mounds for a few minutes before baking to help firm them up.
Can I use dried cranberries?
Yes, you can! Choose unsweetened dried cranberries to avoid extra sweetness. They’ll add a chewy texture instead of the fresh cranberries’ burst.

These Coconut Cranberry Cookies are a crowd-pleaser, full of chewy coconut, tart cranberries, and white chocolate. Whether for the holidays or just because, they’ll be a hit at any gathering. Happy baking, and be sure to share the recipe when everyone asks for it! 🎄🍪