No-bake Cranberry Coconut Bites

1 can (14 ounces) sweetened condensed milk

4 cups shredded coconut, preferably unsweetened

½ cup water

½ cup packed brown sugar

1 teaspoon cinnamon

¼ 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 wax paper.

Makes 3½ dozen cookies

Nutrition values per cookie: 110 calories, 6 g fat (6 g saturated), 13 g carbohydrates, 2 g fiber, 11 g sugar, 1 g protein, 0 cholesterol. 15 mg sodium.

Associated Press