Our fruity, nutty, chewy coconut cranberry cookies are sweet-tart perfection with just six ingredients.
Chewy, sweet and craveable, these coconut cranberry cookies burst with bites of sweet-tart fruitiness and luscious white chocolate. A cookie exchange favorite, this recipe makes a whopping five dozen cookies with just 15 minutes of prep time—and even less bake time per batch.
If they look and sound like macaroons, you’re right. They’re basically cranberry-studded coconut macaroons, not to be confused with French macarons (macaroons vs. macarons is a common mix-up in the baking world).
These cookies are delightful for the holidays, thanks mainly to the fresh cranberries, but you can use any fruit. They’re great whenever you want to treat a group of coconut cookie lovers at potlucks, bake sales, picnics and any other gathering. Coconut cranberry cookies are bound to be a sweet-tart hit. Just be prepared to give out the recipe!
Ingredients for Coconut Cranberry Cookies
Sweetened condensed milk: Evaporated and condensed milk are not the same thing, so be sure to scoop up the proper can at your grocer.
Sweetened shredded coconut: When faced with flaked vs. shredded coconut at the store, opt for the shredded coconut. The smaller coconut pieces will stick together better, creating a sturdier cookie. For a less-sweet cookie, try unsweetened shredded coconut or even a mix with half sweetened and half unsweetened.
White baking chips: After you make these cookies, use up the rest of the bag with these recipes that start with white chocolate chips.
Ground almonds: You can buy pre-ground almonds at the store or grind your own in a food processor. Toast the nuts before you grind them for an ultra-nutty flavor.
Almond extract: Almond extract can be polarizing, but its flavor works very well with white chocolate and cranberries. If you can’t bear it, go with vanilla extract (or maybe orange or lemon!).
Fresh or frozen cranberries: Fresh cranberries will give your cookies more pop in color and texture. Frozen cranberries will have a mellower sweetness. Chop them a bit, or simply cut them in half so they spread throughout the dough better.
Directions
Step 1: Prepare the cookie batter
Preheat the oven to 325°F. In a large bowl, stir together the condensed milk, shredded coconut, baking chips, almonds and almond extract until well combined (the mixture will be sticky).
Stir in the cranberries.
Step 2: Drop the cookie batter
Using a tablespoon, scoop the cookie batter into balls. Arrange the cookies 3 inches apart on parchment-lined baking sheets. Gently shape each cookie into a mound.
Editor’s Tip: When you scoop each tablespoon of cookie batter, use your hands to press the mixture compactly so that the ingredients stick together.
Step 3: Bake the cookies
Bake the cookies in the preheated oven until the edges are lightly browned, 10 to 12 minutes. Let the cookies cool on the baking sheet for three minutes. Then, transfer the cookies to wire racks and let them cool completely.
Editor’s Tip: This recipe makes five dozen cookies, so you’ll need to bake in batches. Let a hot baking sheet cool before you put the next round of cookies on it; otherwise, you risk burning the bottoms of the cookies.
NEXT PAGE
ADVERTISEMENT
