Makes 12-15 cookies. The longer you bake the cookies, the crunchier they will become.
1 1/4cupsliced almonds
Preheat oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats. Have a small cookie scoop or a spoon to measure out almond “dough.”
Whisk together the sugar and eggs in a bowl. Add the almonds, orange juice, spices, cranberries, and coconut and mix until evenly coated with the egg and sugar mixture. Begin scooping the batter immediately.
Spoon out 2-3 tablespoons of batter onto the cookie sheet in a mound shape, then press down with a fork. The batter tends to fall apart easily, so be careful.
Bake for about 20 minutes, making sure to rotate the pans midway through baking. The cookies should be a golden brown color. Transfer the baking sheets to racks and let the cookies cool for about 10 minutes. When the cookies are cooled, they should have a caramely-crunchy consistency. Using a wide spatula, remove cookies from pan.