Hi, friends! If you love coconut and cranberries, you’re in for a treat today! These Coconut Cranberry Cookies are chewy, sweet, and bursting with little bites of tart cranberries and creamy white chocolate. They’re the perfect holiday cookie but honestly, they’re delicious any time of year. And the best part? You can whip up a huge batch (about five dozen!) in just 15 minutes of prep time.
If you’re heading to a cookie exchange, bake sale, or a family get-together, these cookies are bound to be a hit. Just be ready to share the recipe because everyone will ask for it! Let’s get started.
What Makes These Cookies Special?
- Quick and Easy: Minimal prep time and super simple ingredients.
- Perfect for Sharing: This recipe makes enough cookies for a crowd.
- Customizable: Not a cranberry fan? You can easily swap them out for cherries or your favorite fruit!
Ingredients You’ll Need
Here’s everything you need to make these delicious cookies:
- 1 can (14 ounces) sweetened condensed milk – Be sure it’s sweetened, not evaporated milk!
- 1 package (14 ounces) sweetened shredded coconut – Shredded works best because it sticks together better.
- 1 cup white baking chips – Add creamy sweetness to balance the tart cranberries.
- ¼ cup ground almonds – You can buy pre-ground almonds or grind your own.
- 1 teaspoon almond extract – It pairs perfectly with the cranberries and coconut, but vanilla works too!
- 1 cup chopped fresh or frozen cranberries – Fresh cranberries add a pop of color and tartness. If you’re using frozen, let them thaw slightly before chopping.
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 the condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until everything is well combined. (Yes, it’ll be a bit sticky—that’s what we want!)
Add in the chopped cranberries and gently stir until they’re evenly distributed.
Step 2: Shape the Cookies
Using a tablespoon, scoop the cookie mixture and shape it into small mounds. Place the mounds about 3 inches apart on the prepared baking sheets. Pro tip: Use your hands to press the mixture together tightly so the cookies don’t fall apart.
Step 3: Bake and Cool
Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Let them 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: Try swapping the cranberries for chopped cherries, dried cranberries, or even blueberries for a fun twist.
- Make Them Vegan: Use sweetened condensed coconut milk and vegan white chocolate chips to make this recipe plant-based.
- Add a Festive Touch: For Christmas, mix in a little green food coloring to the dough or drizzle the cooled cookies with melted white chocolate and sprinkle with festive decorations.
Storing Your Cookies
Because these cookies are sticky and chewy, it’s best to store them in the fridge or freezer.
- In the Fridge: Store in an airtight container for up to a week. For best results, layer the cookies between sheets of wax paper to keep them from sticking together.
- In the Freezer: Freeze in a freezer-safe container, also layered with wax paper, for up to 3 months. To enjoy, let them thaw in the fridge or on the countertop for a few minutes.
Common Questions
Why are my cookies falling apart?
If your cookies are crumbly, it might be because the dough wasn’t compacted enough. When shaping the mounds, press the mixture firmly together with your hands. If they still feel too loose, pop the mounds into the fridge for a few minutes to firm up before baking.
Can I use dried cranberries?
Yes, you can! Opt for unsweetened dried cranberries to keep the cookies from becoming too sweet. They’ll add a chewy texture instead of the pop of fresh cranberries.
Why You’ll Love These Cookies
These Coconut Cranberry Cookies are the kind of treat that makes any gathering special. They’re sweet, tart, and chewy with just the right amount of coconut and chocolate goodness. Whether you’re making them for the holidays, a bake sale, or just because, they’re sure to be a crowd-pleaser. I hope you love them as much as I do!
Happy baking! Let me know in the comments if you try them—I’d love to hear how they turn out!
Ingredients
- 1 can 14 ounces sweetened condensed milk
- 1 package 14 ounces sweetened shredded coconut
- 1 cup white baking chips
- ¼ cup ground almonds
- 1 teaspoon almond extract or vanilla extract
- 1 cup chopped fresh or frozen cranberries
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- In a large bowl, mix together the sweetened condensed milk, shredded coconut, white baking chips, ground almonds, and almond extract until combined.
- Stir in the chopped cranberries.
- Scoop the dough using a tablespoon and shape into mounds. Place 3 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, or until edges are lightly browned.
- Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
Store in the fridge for up to 1 week in an airtight container, layered with wax paper.
Freeze in a freezer-safe container for up to 3 months. Thaw before serving.
