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
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.