These Coconut Cranberry Cookies are a delightful combination of sweet, creamy, and tart flavors. Packed with shredded coconut, white chocolate chips, and fresh cranberries, these cookies are soft, chewy, and utterly irresistible. Perfect for the holidays or anytime you’re craving something festive and flavorful!
Prep Time
- 10 minutes
Cook Time
- 10–12 minutes per batch
Total Time
- 30 minutes
Servings
- About 24 cookies
Ingredients
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
- 1 package (14 ounces) sweetened shredded coconut
- 1 cup white baking chips
- ¼ cup ground almonds (pre-ground or grind your own)
- 1 teaspoon almond extract (or vanilla extract if preferred)
- 1 cup chopped fresh or frozen cranberries (if frozen, thaw slightly before chopping)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C) .
- Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Mix the Dough
- In a large mixing bowl, combine the sweetened condensed milk , shredded coconut , white baking chips , ground almonds , and almond extract . Stir until everything is well combined. The mixture will be sticky—that’s perfectly normal!
- Gently fold in the chopped cranberries , ensuring they’re evenly distributed throughout the dough.
Step 3: Shape the Cookies
- Using a tablespoon , scoop the sticky cookie mixture and shape it into small mounds.
- Place the mounds about 3 inches apart on the prepared baking sheets.
- Use your hands to press the mixture together tightly, as this helps the cookies hold their shape while baking.
Step 4: Bake and Cool
- Bake the cookies in the preheated oven for 10–12 minutes , or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 3 minutes . This allows them to set slightly.
- Transfer the cookies to a wire rack to cool completely.
Pro Tips
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days . For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months . Thaw at room temperature before serving.
- Cranberry Substitution: If fresh or frozen cranberries aren’t available, dried cranberries can be used instead—just reduce the amount to ½ cup to balance the sweetness.
- Nut-Free Option: Substitute the ground almonds with oat flour or additional shredded coconut for a nut-free version.
- Chocolate Drizzle: Melt extra white chocolate chips and drizzle over the cooled cookies for an elegant touch.
Nutrition Facts (Per Cookie, based on 24 cookies)
- Calories: 130 kcal
- Carbohydrates: 18g
- Fats: 6g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Coconut Cranberry Cookies are a perfect harmony of textures and flavors. The sweet and creamy base of shredded coconut and white chocolate pairs beautifully with the tartness of fresh cranberries, creating a cookie that’s both indulgent and refreshing. They’re easy to make, no chilling required, and bake up quickly for a satisfying treat.
Ready to whip up a batch of these festive, chewy cookies? Grab your ingredients and get ready to savor a treat that’s sweet, tangy, and oh-so-delicious—they’re sure to become a holiday favorite!
