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
Storage:
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.
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.
