Coconut Zingers 

Looking for a cookie that's toasty, chewy, not too sweet and has a little kick? Well, you've come to the right place. My Coconut Zingers check all the boxes, plus they're egg-free and gluten-free to boot!
INGREDIENTS:
14oz unsweetened shredded coconut
14oz can sweetened condensed
1/4 cup sugar
1/4 cup chopped almonds
1 tsp vanilla extract (I like to use vanilla paste, and this is my favorite brand: amzn.to/4255dvi)
1 cup cranberries, roughly chopped
METHOD:
Preheat oven to 325℉
In a large bowl, combine coconut, sugar, almonds, and cranberries. Combine well.
Add sweetened condensed milk and vanilla. Stir well until mixture is evenly moist.
Stir in chocolate chips, if using.
Take about 1 TBSP of dough and form into balls.
Place on a parchment-lined baking sheet.
Bake for about 15-20 minutes, until cookies start to brown. Avoid over-baking.
Cook on sheets for about 4 minutes, then transfer to a wire rack.