Recipe Variations
Swap in cherries: Cherries, almonds and white chocolate are a dream team. Replace the cranberries with cherries for a darker berry flavor with more fruity depth.
Make plant-based coconut cranberry cookies: For vegan cookies, replace the condensed milk with sweetened condensed coconut milk. Also, be sure your white chocolate baking chips are labeled as vegan.
Give them festive flair: For make-ahead Christmas cookies, add a drop or two of green food coloring to the coconut mixture in Step 1. Store your cookies in the freezer until it’s time to celebrate.
How to Store Coconut Cranberry Cookies
You can store your coconut cranberry cookies in the fridge or in the freezer. Because of their sticky-melty qualities, you don’t want to store the cookies at room temperature—or they may just turn into a sticky, melty mess.
How long do coconut cranberry cookies last?
You can store your cookies in an airtight container in the fridge for up to one week, though we recommend enjoying them within four days for the best flavor and texture. Layer cookies between sheets of waxed paper so they don’t stick together.
Can you freeze coconut cranberry cookies?
Yes, you can freeze these cookies in a freezer-safe airtight container, stacked between layers of waxed paper, for up to three months. To enjoy a cookie from the freezer, let it thaw on the countertop or in the fridge for a few minutes.
Coconut Cranberry Cookie Tips
Why are my coconut cranberry cookies falling apart?
Your cookies might be falling apart if they weren’t compacted enough. When you scoop the batter, use both hands to push the batter together while shaping into balls or mounds. This will help the mounds stay together. If your cookie mounds still feel very loose, pop them in the fridge or freezer for a few minutes to firm up before you bake them.
Can you use dried cranberries for coconut cranberry cookies?
You can use dried cranberries instead of fresh or frozen, but opt for unsweetened cranberries. The cookie dough is already pretty sticky and sweet, so you want something tart to balance it out.
Watch How to Make Coconut Cranberry Cookies
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
Directions
1
In a large bowl, combine the first 5 ingredients; mix well. Stir in cranberries.
2
Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
3
Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 cookie: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
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