Coconut Cranberry Yummies

Desserts

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment.

Average Rating: 4.111111

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
YIELD: 5 dozen.

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

Instructions

1. In a large bowl, combine the first five 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 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein.
Diabetic Exchanges:
1/2 starch, 1/2 fat.