Choco-Cranberry Macaroons

Every year at Christmastime, my husband and I host what we have come to know as The Great Annual Cookie Exchange (our guests just call it "the cookie party"). For this festive occasion, everyone is asked to bring at least one dozen of their favorite, homemade holiday treats per person in their party. Then, at the end of the evening, everyone is given a big freezer bag to fill with as many goodies as they didn't have room to try during the party.

Every year for the "cookie party," I make two of my favorite family recipes, The Wreath Cookie and Chocolate-Dipped Macaroons. Last week, though, my grandma sent me a new recipe--one that, at least this year, will take the place of the Chocolate-Dipped Macaroons. I call it, "Choco-Cranberry Macaroons," and this is how you make it:

What You'll Need
1 cup finely chopped cranberries (I mashed them with a potato masher instead...)
2/3 cup flour
1-14 oz. bag of shredded, sweetened coconut
1/4 tspn. salt
1 tspn. vanilla
1-14 oz. can fat free sweetened condensed milk
1/2 cup chocolate chips (optional--unless you're me, in which case they're mandatory)

One cup of fresh cranberries gives these macaroons a hint of festive color and a twinge of tang.

What You'll Do
1. Toss cranberries with flour. Stir until well coated.
2. Add remaining ingredients and mix well.
3. Place by teaspoonfuls onto parchment paper-covered (or very heavily cooking spray-sprayed) cookie sheets. Bake for 20 minutes at 325 degrees.

The mixture before it begins to take shape as macaroons

What You'll Get
Approximately 35 chewy, delicious macaroons

Choco-cranberry macaroons cooling

Finished macaroons, ready for the cookie party