Cranberry Coconut Macaroons

Cranberry Coconut Macaroons

Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut

1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:

Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well.  Add condensed milk and vanilla, mix well until combined.  Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.  

Bake at 300 degrees for 26 to 30 minutes or until evenly browned.  Cool on baking sheets.  Makes about 5 dozen.

*To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Reduce baking time 18 to 20 minutes.  Check cookies at 20 minutes for even browning and add more time if necessary.