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Coconut Cranberry Yummies

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. —Amy Alberts, Appleton, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen


  • 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


  • In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
  • Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.
  • 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.

Test Kitchen Tips
  • Confused by all the kinds of coconut? This guide will show you which type to buy.
  • These cookies are officially coconut cranberry macaroons. Don't get them mixed up with macarons. Here's how to tell the difference.
  • 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.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    • bentures
      Dec 5, 2020

      I have made this the past 4 or 5 Christmas seasons for either family or for potluck parties. People love them. One of the challenges of making this cookie is that it's difficult keeping it from falling apart before it's baked. They can be really messy. Part of my problem is that I have a hard time finding the "stringy" shredded coconut. All I can seem to find is flake coconut. But, while making them today, I think I've finally found the trick. Here's what I did: - Used a 1.5 -inch cookie scooper and really packed in the scoop to make it firm and full. - After putting the scooped ingredients on the parchment paper, I used a spatula to flatten the mound to make it back more evenly. - With this method, I bake for 15 minutes because I'm using 1.5 tablespoon scoops rather than 1.0 tablespoon scoops. I've experimented with the sweetness of the coconut. I've used 7oz of unsweetened and 7oz of sweetened. I thought it turned out plenty sweet, but if you like super sweet, just go for the full amount of sweetened stuff. I put the cookies much closer together than 3 inches as the instructions suggest. These don't spread much so I put them closer with no problems.

    • Dottie 63
      Nov 14, 2019

      So easy to throw together ... BUT ... although they taste great, they are a messy cookie. Mine kept falling apart when I tried to move them from the cookie sheet to the cooling racks. I use silicone mats instead of parchment, could that be why I had trouble???

    • annrms
      Dec 16, 2018

      I made these using 1/2 cup chopped dried cranberries and 1/2 cup semi-sweet bits because I didn't have white baking chips. I added 2 teaspoons of vanilla along with the almond extract. Baked them 13 minutes. They are moist and chewy...really good.

    • Stephanie
      Nov 21, 2018

      These are very tasty-- with some recipe modifications. Based on other comments, and that I detest things that are overly sweet, I made a few alterations: I used unsweetened shredded coconut, I added about 1/4 cup more cranberries, and added about 1/4 cup chopped almonds, and used half white chocolate, and half semi-sweet chocolate chips. Very messy dealing with this and forming into cookies, but I must say, they are totally delicious. Actually I think using the regular chocolate chips instead of all white chips makes a HUGE difference, and adds a lot to the complexity and flavor. I stay away from wheat and wheat products, so love these cookies and will definitely make again.

    • annsews
      Dec 26, 2017

      found them very runny. would be helpful if the recipe stated how much coconut to add as we do not have 14oz pkg here in Cda. if providing a recipe, it would be helpful if standard measures were provided. Makes it much more simple if we stuck to cup measurements where possible. Recipe was a bit over the top w/the am't of sugar in it.

    • skywest199
      Dec 13, 2017

      These were a real hit at a cookie exchange. I think the recipe has a mistake when it says drop by tablespoonfuls and you get 60 cookies. I did that and got 30. It's very sweet but friends were raving about them! If I make them again I might just use unsweetened condensed milk. I think the chips and coconut would be sweet enough. Tip: lift your entire sheet of parchment off the cookie sheet and allow to cool completely. Worked great.

    • pj145
      Aug 18, 2016

      the sugar in this yummy.. can choke a ant!! LOL ... had to throw it out.. next time i will try it again with most everything being unsweetened.. =) otherwise.. it was a very good mix

    • gbbah
      Jan 8, 2016

      Everyone loved the cookies and so easy to make

    • sincitybaby
      Dec 15, 2015

      it was a big hit with everyone.. im going to try them maraschino cherries and blueberries next time since my husband isnt a fan a cranberries

    • rhubarbgirl
      Dec 14, 2012

      These are wonderful cookies! They were especially enticing to me because I am gluten intolerant. I added more ground almonds and used semi-sweet chocolate chips instead of the white. I also made them larger, so I needed to cook them longer. Thanks so much for the tasty recipe!