For anyone who loves macaroon’s, these chewy, cranberry-speckled no-bake cookies should help you satisfy your coconut cravings.
Feel free to decorate these cookies however you like. We prefer to roll them in yet more shredded coconut (toasted is a nice touch), but you also could roll them in chopped pistachios, peanuts, hazelnuts, even pine nuts would be delicious. Or for a sweeter version, get colored decorating sugar from the baking supply shop and roll them in that.
Start to finish: 1 hour (20 minutes active)
Makes 31/2 dozen cookies
14-ounce can sweetened
condensed milk
4 cups shredded coconut,
preferably unsweetened
1/2 cup water
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch salt
1 cup chopped dried
cranberries
1 cup toasted shredded
coconut, finely chopped
nuts or colored sugar

In a large skillet over medium heat, combine the sweetened condensed milk, 4 cups of shredded coconut, the water, brown sugar, cinnamon, cloves and salt. Cook, stirring constantly, until it forms a thick paste, about 8 to 10 minutes. Stir in the cranberries, then set aside off the heat and allow to cool completely.
Once the mixture has cooled, set out a bowl of toasted coconut, finely chopped nuts or colored sugar. Form the mixture into 1-inch balls, then roll each ball in the coating of your choice. The cookies should be stored in an airtight container between layers of kitchen parchment or waxed paper.

Nutrition information per cookie: 110 calories; 60 calories from fat (55 percent of total calories); 6 g fat (6 g saturated; 0 g trans fats); 0 mg cholesterol; 13 g carbohydrate; 2 g fiber; 11 g sugar; 1 g protein; 15 mg sodium.