At WWW.METROLIVINGZINE.COM we believe a healthy diet includes the odd DECADENT treat! 

If you love dark chocolate and coconut you will love these gourmet GLUTEN-FREE cookies. These chewy Dutch Chocolate – Cranberry – Almond – Coconut cookies:  are a decadent weekend treat and take very little time to prepare. They are exquisite with a fresh brewed cup of coffee on a RELAXED long weekend morning or afternoon. They are also festive –  and pretty enough –  to either serve or gift in pretty boxes during the HOLIDAY season!


– Three quarters of a cup of Dutch process coco.

– Three quarters of a cup of fine ground almonds.

– One tablespoon of real vanilla extract.

– Two beaten eggs.

– Half a cup of sweetened condensed milk.

– One heaping cup of icing sugar.

– One and a half cups of shredded sweetened coconut.

– Three Quarters of a cup of WHOLE dried cranberries.

Any stainless steel bowl and cooking pot can be used together as a double boiler for SAFELY melting chocolate. You NEVER want to risk BURNING your chocolate!



Beat the eggs separately and then mix all of the ingredients together in a stainless steel bowl. The batter will be very, very sticky. Grease 2 cookie sheets and bake at 350 for 15-20 min. The batter will spread out quite a bit on the sheets. Let them cool on a cooling rack and dip into melted white chocolate after if desired. If you are going to dip them into the chocolate melt the chocolate in a double boiler. Make sure that NO WATER mixes with the chocolate in the double boiler (water will ruin the melted chocolate and cause it to separate). Dip only half of the cookie into the melted white chocolate. Spread waxed paper onto the stainless steel cookie sheets and let them cool and harden in the fridge for 1-2 hours before eating.