Coconut Cranberry Yummies

Naturally Gluten-Free Cookies

COCONUT CRANBERRY YUMMIES

Makes 5 dozen

 

INGREDIENTS

 

1 Can 14oz Sweetened Condensed Milk

1 Pkg 14oz Sweet Coconut

1 Cup White Baking Chips

¼ Cup Almonds, ground

1 Tsp Almond Extract

 

1 Cup Cranberries, chopped fresh or frozen

 

DIRECTIONS

Preheat oven 325F

Large cookie sheet with parchment paper

 

In a large bowl, combine the first five ingredients; mix well. Fold in cranberries.

 

Use a medium cookie scoop or teaspoon to portion out the dough on the baking sheets; gently shape into mounds.  Bake at 10-12 minutes, until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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