Coconut Cranberry Cookies Recipe
Introduction
Coconut Cranberry Cookies are a delightful treat combining chewy coconut, tart cranberries, and a hint of almond. These no-fuss cookies come together quickly and bake into golden mounds perfect for any occasion.
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
- Step 1: In a large bowl, combine the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract. Mix well until all ingredients are evenly incorporated.
- Step 2: Gently fold in the chopped cranberries, distributing them evenly throughout the mixture.
- Step 3: Drop the cookie mixture by tablespoonfuls onto parchment-lined baking sheets, spacing them about 3 inches apart. Gently shape each mound to even out.
- Step 4: Bake in a preheated oven at 325°F (165°C) for 10 to 12 minutes, or until the edges are lightly browned.
- Step 5: Let the cookies cool on the baking sheet for 3 minutes before transferring them to wire racks to cool completely.
Tips & Variations
- For extra crunch, toast the shredded coconut lightly before mixing.
- Substitute dried cranberries if fresh or frozen are not available, but reduce the amount slightly to balance moisture.
- Add a handful of chopped nuts like pecans or walnuts for added texture.
- If you prefer a stronger almond flavor, increase the almond extract to 1 1/2 teaspoons.
Storage
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. These cookies are best enjoyed fresh but maintain their texture well when stored properly.
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, but reduce the amount slightly since they are less moist. This helps keep the cookie texture balanced.
Do these cookies require chilling before baking?
No chilling is necessary. The batter can be dropped directly onto the baking sheets and baked right away.
Print
Coconut Cranberry Cookies Recipe
- Total Time: 22 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these chewy and flavorful Coconut Cranberry Cookies, combining the richness of sweetened condensed milk and shredded coconut with the tart freshness of cranberries. Enhanced with almond extract and ground almonds, these cookies offer a perfect balance of sweet and nutty flavors, baked to a golden perfection for a soft, satisfying treat.
Ingredients
Main 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
- Combine Ingredients: In a large bowl, mix together the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until well blended.
- Add Cranberries: Gently fold in the chopped fresh or frozen cranberries, ensuring they are evenly distributed in the mixture.
- Form Cookies: Drop the mixture by tablespoonfuls about 3 inches apart onto baking sheets lined with parchment paper, shaping each mound gently with your spoon or fingers to form cookie shapes.
- Bake Cookies: Preheat the oven to 325°F (163°C) and bake the cookies for 10 to 12 minutes or until the edges turn lightly browned and the cookies are set.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 3 minutes. Then transfer them to wire racks to cool completely before serving or storing.
Notes
- Use fresh or frozen cranberries depending on availability; if using frozen, no need to thaw before adding to the dough.
- For an extra crunch, toast ground almonds lightly before mixing into the dough.
- If you prefer a less sweet cookie, substitute white baking chips with dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure cookies have cooled completely before storing to maintain texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut cranberry cookies, almond cookies, baking with cranberries, chewy cookies, holiday cookies
