Coconut Cranberry Macaroon
Perfectly crisp on the outside and irresistibly chewy on the inside, Coconut Cranberry Macaroons are a delightful twist on a classic treat. This recipe pairs the natural sweetness of shredded coconut with the tart zing of dried cranberries, creating an indulgent flavor combination that hits all the right notes. Bound together with rich sweetened condensed milk and lightened with fluffy whipped egg whites, these easy-to-make macaroons bake to golden perfection in under 20 minutes. For an extra layer of decadence, drizzle or dip them in velvety semi-sweet chocolate. Whether you're baking for a holiday cookie platter or indulging your everyday sweet tooth, these gluten-free delights are guaranteed to impress. Quick to prepare and brimming with texture, Coconut Cranberry Macaroons are the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 3 cups sweetened shredded coconut
- 0.75 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 0.75 cup dried cranberries
- 2 egg whites
- 0.25 teaspoon salt
- 4 ounces semi-sweet chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the mixture is evenly coated.
Fold in the dried cranberries, distributing them evenly throughout the mixture.
In a separate, grease-free bowl, use a hand or stand mixer to whip the egg whites and salt until stiff peaks form. This should take about 3-4 minutes.
Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the whites too much. Mix until just combined.
Using a small cookie scoop or a tablespoon, drop heaping spoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 18–20 minutes, or until the tops and edges are golden brown. Rotate the baking sheets halfway through for even baking.
Remove the baking sheets from the oven and let the macaroons cool for 5 minutes before transferring them to wire racks to cool completely.
If desired, melt the semi-sweet chocolate in a microwave-safe bowl in 20-second increments, stirring after each interval until smooth. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms into the chocolate for a more decadent touch. Allow the chocolate to set before serving.
Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 419.6 g | 153% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 342.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 778 mg | 60% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1842 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
