Coconut Cranberry Cookies

Chewy, sweet and craveable, these coconut cranberry cookies burst with bites of sweet-tart fruitiness and luscious white chocolate. A cookie exchange favorite, this recipe makes a whopping five dozen cookies with just 15 minutes of prep time—and even less bake time per batch.

If they look and sound like macaroons, you’re right. They’re basically cranberry-studded coconut macaroons, not to be confused with French macarons (macaroons vs. macarons is a common mix-up in the baking world).

These cookies are delightful for the holidays, thanks mainly to the fresh cranberries, but you can use any fruit. They’re great whenever you want to treat a group of coconut cookie lovers at potlucks, bake sales, picnics and any other gathering. Coconut cranberry cookies are bound to be a sweet-tart hit. Just be prepared to give out the recipe!

Ingredients for Coconut Cranberry Cookies

• Sweetened condensed milk: Evaporated and condensed milk are not the same thing, so be sure to scoop up the proper can at your grocer.
• Sweetened shredded coconut: When faced with flaked vs. shredded coconut at the store, opt for the shredded coconut. The smaller coconut pieces will stick together better, creating a sturdier cookie. For a less-sweet cookie, try unsweetened shredded coconut or even a mix with half sweetened and half unsweetened.
• White baking chips: After you make these cookies, use up the rest of the bag with these recipes that start with white chocolate chips.
• Ground almonds: You can buy pre-ground almonds at the store or grind your own in a food processor. Toast the nuts before you grind them for an ultra-nutty flavor.
• Almond extract: Almond extract can be polarizing, but its flavor works very well with white chocolate and cranberries. If you can’t bear it, go with vanilla extract (or maybe orange or lemon!).
• Fresh or frozen cranberries: Fresh cranberries will give your cookies more pop in color and texture. Frozen cranberries will have a mellower sweetness. Chop them a bit, or simply cut them in half so they spread throughout the dough better.

Directions

Step 1: Prepare the cookie batter

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Preheat the oven to 325°F. In a large bowl, stir together the condensed milk, shredded coconut, baking chips, almonds and almond extract until well combined (the mixture will be sticky).

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Stir in the cranberries.

Step 2: Drop the cookie batter

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Using a tablespoon, scoop the cookie batter into balls. Arrange the cookies 3 inches apart on parchment-lined baking sheets. Gently shape each cookie into a mound.

Editor’s Tip: When you scoop each tablespoon of cookie batter, use your hands to press the mixture compactly so that the ingredients stick together.

Step 3: Bake the cookies

Bake the cookies in the preheated oven until the edges are lightly browned, 10 to 12 minutes. Let the cookies cool on the baking sheet for three minutes. Then, transfer the cookies to wire racks and let them cool completely.

Editor’s Tip: This recipe makes five dozen cookies, so you’ll need to bake in batches. Let a hot baking sheet cool before you put the next round of cookies on it; otherwise, you risk burning the bottoms of the cookies.

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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

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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.