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
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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
