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What are Coconut Cranberry Macaroons?
Coconut cranberry macaroons are a cookie or confectionery typically made from shredded coconut, sweetened condensed milk, and flavorings, often with dried cranberries. These macaroons are known for their sweet and chewy texture with a crispy exterior.
Coconut Cranberry Macaroons Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Cranberry: These are small, round, tart berries typically used in sweet and savory dishes during the holiday season. They add a tart flavor and a bright red color to the macaroons.
- Flour: This is a staple baking ingredient made from wheat that provides structure to the macaroons and helps hold them together.
- Shredded Coconut: This is a dried, shredded coconut made from the meat of the coconut. It adds a sweet, nutty flavor and a chewy texture to the macaroons.
- Kosher Salt: This type of salt has been certified as meeting certain dietary requirements. It is used in small amounts in this recipe to enhance the flavors of the other ingredients.
- Pure Vanilla Extract: This is a natural flavoring made from vanilla beans. It adds a sweet, floral flavor to the macaroons.
- Sweetened Condensed Milk: This is a thick, sweet milk product made by evaporating most of the water from regular milk and adding sugar. It adds sweetness and a creamy texture to the macaroons.
- Egg Whites: These are the protein-rich parts of the egg used in this recipe to help hold the macaroons together and give them a light, airy texture.
- Chocolate Chips: These are small pieces of chocolate added to the macaroons for extra sweetness and flavor. They are optional and can be dark, semi-sweet, or white chocolate chips.
Tools you'll need
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!'
Substitutions
- Fresh Cranberries: You can substitute dried cranberries or raisins for the fresh cranberries in this recipe. However, remember that the macaroons' flavor and texture may differ slightly.
- Flour: You can use gluten-free flour on a gluten-free diet. Almond or coconut flour can also be substitutes, but the macaroons' texture may differ.
- Shredded Coconut: You can use sweetened shredded coconut instead of unsweetened shredded coconut. However, remember that the macaroons will be sweeter if you use sweetened shredded coconut.
- Kosher Salt: You can use regular table salt instead of kosher salt if you don't have kosher salt on hand. However, keep in mind that the saltiness level may be slightly different.
- Pure Vanilla Extract: You can use vanilla bean paste or vanilla powder instead of pure vanilla extract.
- Sweetened Condensed Milk: You can use unsweetened condensed milk or coconut cream as a dairy-free alternative.
- Egg Whites: You can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative to egg whites.
- Chocolate Chips: You can omit the chocolate chips if you don't have them or want to make the macaroons less sweet. Alternatively, you can use chopped nuts or dried fruit as a topping instead of chocolate chips.
Variations
- Almond Cranberry Macaroons: Substitute almond flour for regular flour and add a handful of sliced almonds to the coconut mixture for an almond twist on the classic macaroons.
- Orange Cranberry Macaroons: Add 1 tablespoon of orange zest to the coconut mixture for a citrusy kick.
- Lemon Cranberry Macaroons: Add 1 tablespoon of lemon zest to the coconut mixture for a bright, tangy flavor.
- Coconut Cranberry Macaroon Bars: Press the coconut mixture into a greased 8x8 inch pan and bake for 20-25 minutes until golden brown. Cut into bars and serve.
- Mixed Berry Macaroons: Add a variety of chopped berries to the coconut mixture, such as blueberries, raspberries, and strawberries, for a colorful and flavorful twist.
How to Serve
- On their own: These macaroons are delicious, with their chewy and moist texture and the perfect balance of sweet and tart flavors.
- Drizzled with Chocolate: Drizzle melted chocolate over the macaroons for extra sweetness. You can use dark, semi-sweet, or white chocolate chips for this.
- With a cup of Tea or Coffee: These macaroons make a great accompaniment to a cup of tea or coffee, especially during the holiday season.
- As a Dessert: Serve these macaroons after a meal, either on their own or with a scoop of vanilla ice cream.
- Gift: These macaroons make a great homemade gift, especially during the holidays. Package them in a decorative box or tin, and tie them with a ribbon for a thoughtful and delicious gift.
How to Store & Re-Heat
To store: Allow them to cool 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 warm. Remember that the macaroons may not be as crispy after reheating, but they will still be chewy and moist.
Make-Ahead
How to Freeze
Tips for Making The Best Coconut Cranberry Macaroons
- Finely chop the fresh cranberries: This will ensure they are evenly distributed throughout the macaroons and help prevent large chunks of cranberry from overpowering the other flavors.
- Use room-temperature egg whites: This will make it easier to whip them into stiff peaks, giving the macaroons a light and airy texture.
- Use unsweetened shredded coconut: This will give the macaroons a more natural coconut flavor and help prevent them from being too sweet.
- Don't overmix the batter: Once you've folded in the egg whites, be careful not to overmix the batter. Overmixing can cause the macaroons to become flat and tough.
- Use a small ice cream scoop: A small scoop will help ensure that the macaroons are uniform and will make it easier to shape them.
- Rotate the baking sheets halfway through baking: This will help ensure that the macaroons are evenly browned on all sides.
- Let the macaroons cool before drizzling them with chocolate: Drizzling chocolate over hot macaroons can cause the chocolate to melt and become messy. Make sure the macaroons are completely cool before adding any toppings.
- Experiment with different variations: Don't be afraid to try different recipe variations, such as adding different types of nuts or dried fruit or using different flavorings like lemon or orange zest. Have fun and be creative!
FAQ
Can I use sweetened coconut instead of unsweetened coconut?
You can use sweetened coconut instead of unsweetened coconut, but remember that the macaroons will be sweeter if you do so.
My macaroons are too dry and crumbly. How can I make them more moist and chewy?
If your macaroons turn out dry and crumbly, it may be because they were overbaked. To make them more moist and chewy, try reducing the baking time slightly in your next batch. Keep a close eye on them and remove them from the oven when they are golden on the outside but still soft inside.
The macaroons are too sweet for my taste. Can I reduce the sweetness?
If you find the macaroons too sweet, you can reduce the sweetened condensed milk used in the recipe. Start using less than the specified amount and adjust to your taste. You can also balance the sweetness with a lemon or orange zest for some citrusy contrast.
The macaroons do not hold their shape during baking. What did I do wrong?
If the macaroons are spreading too much and not holding their shape, it might be because the egg whites were not whipped to stiff peaks. Make sure to whip the egg whites until they form stiff peaks, which helps the macaroons maintain their shape during baking.
My macaroons are sticking to the parchment paper. How can I prevent this?
To prevent the macaroons from sticking to the parchment paper, make sure to use parchment paper that is specifically designed for baking. You can also lightly grease the parchment paper with cooking spray or a small amount of butter to help prevent sticking.
Can I use frozen cranberries instead of fresh cranberries?
While fresh cranberries are typically recommended for this recipe, you can use frozen cranberries if fresh ones are not available. Just make sure to thaw and drain them before using them to remove excess moisture.
The chocolate is not drizzling smoothly on my macaroons. What can I do to make it easier?
To make the chocolate drizzle smoother, you can add a small amount of vegetable oil or coconut oil to the chocolate chips before melting. This will help make the chocolate thinner and more manageable for drizzling.
Related Recipes:
Recipe
Coconut Cranberry Macaroons
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
- 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 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.
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.