I was very excited to make this recipe, because I may or may not have purchased quite a few bags of cranberries in all my excitement about Thanksgiving. This recipe is lovely. Not the most loved by all of my children, but I loved it, and I am so excited to include it in a Christmas cookie collection. There is a sad story to this recipe, though. I think the original recipe for these cookies (which was on the backside of a cranberry package) must have ended up in the garbage. I’m still looking (and hoping) that it’s somehow just misplaced, and sadly, I can’t seem to locate anything quite like it on the internet. So, I’m posting this from memory, though I’m sure there might be a tweak or two after I make it again. So, consider this a draft, hopefully not too rough.

Cranberry Coconut Macaroons

12 oz. bag sweetened, flaked coconut
3 T. flour (this is the contested ingredient! I believe it’s supposed to be in the cookie, but now that I’m perusing the internet, I’m doubting myself! I’ll just have to make them again to make sure!)
1 can sweetened condensed milk
1 c. fresh or frozen cranberries, finely chopped (or pulsed in a food processor)
1/2 c. chocolate chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

In a large bowl, combine cranberries, flour, and coconut, then stir in the sweetened condensed milk. Once it’s well combined, add the chocolate chips.

Using a teaspoon cookie scoop, drop the cookies onto the prepared sheet. Bake for 20-25 minutes, rotating the sheets to promote even browning. Cool on a rack before serving.