2cupscoarsely chopped cranberriesfresh or frozen (unsweetened)
1/2cupgluten-free flourmay use white flour as a substitute
14ouncesshredded sweetened coconut
1cupwhite chocolate chipsor half pink, half white chips
Servings: 36 cookies
In a large mixing bowl, add cranberries and flour, mix to blend in the flour evenly. Then add salt, coconut, white chocolate and mix gently with a wooden spoon. Add condensed milk and mix gently until mixture is fully combined.
On a prepared baking sheet, greased or covered with parchment or a silicone mat, drop generous teaspoons of cookie dough spaced 1 inch apart. Bake for 15-18 minutes in a 350 degree oven. Remove from oven and cool before serving. Cookies may be stored for up to 3 weeks in a covered airtight container or frozen in a single layer for an hour or up to one day and then stored in airtight zip lock bags or containers for up to 6 months.