Coconut Cranberry Macaroons are a perfect treat for the holidays or any occasion. These macaroons are chewy and moist inside, crisp and golden on the outside, with the perfect balance of sweet and tart flavors.
They are made with fresh cranberries, shredded coconut, and condensed milk flavored with pure vanilla extract. The macaroons can be enjoyed as they are, but they are even more delicious when drizzled with chocolate.
This easy-to-follow recipe requires only a few ingredients and tools, making it perfect for novice bakers or anyone looking for a quick and tasty dessert.
How to Make Coconut Cranberry Macaroons
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 325 ºF. Line two baking sheets with parchment paper and set them aside. Combine flour, unsweetened shredded coconut, cranberry, condensed milk, and pure vanilla extract in a large bowl. Whisk egg whites and salt with a handheld mixer at medium-high speed in another medium bowl until firm peaks form.
Fold egg whites into the coconut mixture. Scoop cookies onto the baking sheet 1 inch apart using a small ice cream scoop. Bake the Coconut Cranberry Macaroons for 25-30 minutes until golden, rotating the pan halfway through. Let the Coconut Cranberry Macaroons cool for 10 minutes. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into chocolate, if desired. Cool completely. Enjoy!'
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📖 Recipe
Coconut Cranberry Macaroons
Coconut Cranberry Macaroons are a perfect treat for the holidays or any occasion. These macaroons are chewy and moist inside, crisp and golden on the outside, with the perfect balance of sweet and tart flavors. They are made with fresh cranberries, shredded coconut, and condensed milk flavored with pure vanilla extract. The macaroons can be enjoyed as they are, but they are even more delicious when drizzled with chocolate. This easy-to-follow recipe requires only a few ingredients and tools, making it perfect for novice bakers or anyone looking for a quick and tasty dessert.
Ingredients
- 115 g (1 cup) fresh cranberry, finely rinsed and chopped
- 82 g (⅔ cup) flour, sifted
- 1 (14 oz) bag unsweetened shredded coconut or sweetened
- ¼ teaspoon Kosher
- 1 tablespoon pure vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 2 large egg whites , at room temperature
- 80 g (½ cup) dark, semi-sweet or white Chocolate chips, optional
Instructions
- Preheat the oven to 325 ºF. Line two baking sheets with parchment paper and set them aside.
- In a large bowl, combine flour, unsweetened shredded coconut, cranberry, condensed milk, and pure vanilla extract.
- Whisk egg whites and salt with a handheld mixer at medium-high speed in another medium bowl until firm peaks form. Fold egg whites into the coconut mixture. Using a small ice cream scoop, scoop cookies onto the baking sheet 1-inch apart.
- Bake the Coconut Cranberry Macaroons for 25-30 minutes until golden, rotating the pan halfway through. Let the Coconut Cranberry Macaroons cool for 10 minutes. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into chocolate, if desired. Cool completely. Enjoy!
Notes
How to Store & Re-Heat
How to Freeze
- To store: Allow them to cool completely to room temperature, then place them in an airtight container. They can be stored at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If you want to freeze the macaroons, wrap them tightly in plastic wrap or aluminum foil, and place them in a freezer-safe container. They can be frozen for up to 3 months. To thaw the macaroons, remove them from the freezer and allow them to come to room temperature before serving.
- To reheat: Preheat your oven to 350°F (180°C). Place the macaroons on a baking sheet lined with parchment paper, and bake for 5-7 minutes until warm. Alternatively, microwave the macaroons on high heat for 10-15 seconds until warmed. Remember that the macaroons may not be as crispy after reheating, but they will still be deliciously chewy and moist.
Coconut Cranberry Macaroons can be made ahead of time, which makes them a great option for parties, holidays, or any occasion where you want to save time in the kitchen. You can make the macaroons up to 3 days in advance and store them in an airtight container at room temperature. When you're ready to serve them, you can drizzle them with chocolate or reheat them in the oven or microwave, as mentioned before.
To freeze Coconut Cranberry Macaroons, allow them to cool completely to room temperature. Once they have cooled, place them in a single layer on a baking sheet lined with parchment paper, and place the baking sheet in the freezer. Allow the macaroons to freeze for about an hour or until they are firm. Once they are firm, transfer the macaroons to a freezer-safe container or freezer bag, making sure to remove as much air as possible before sealing. The macaroons can be stored in the freezer for up to 3 months. When you're ready to enjoy them, thaw the macaroons at room temperature for a few hours or in the refrigerator overnight. Once thawed, you can serve them as is or reheat them in the oven or microwave, as mentioned before.
Notes
- Coconut Cranberry Macaroons stay fresh and covered at room temperature for up to 3 days.
- For basic Coconut Macaroons, omit the flour and cranberry, then proceed with the recipe as directed.
Nutrition Facts
Coconut Cranberry Macaroons
Amount per Serving
Calories
36
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.03
g
Monounsaturated Fat
0.02
g
Cholesterol
0.05
mg
0
%
Sodium
32
mg
1
%
Potassium
34
mg
1
%
Carbohydrates
5
g
2
%
Fiber
0.2
g
1
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
3
IU
0
%
Vitamin C
0.5
mg
1
%
Calcium
11
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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