Coconut Cranberry Yummies

By srumbel

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 cranberry and sweet coconut flavor, these tasty bites are my favorite result from that experiment. —Amy Alberts, Appleton, Wisconsin
from tasteofhome.com

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

Preparation

Step 1

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets; gently shape into mounds.
Bake at 325° for 10-12 minutes or until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely. Yield: 5 dozen.


MAKES:
60 servings