For anyone who loves macaroons, 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.

No-Bake Cranberry Coconut Bites

Start to finish: 1 hour. Makes 3 1/2 dozen cookies

Ingredients

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

Directions

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.