Coconut Cranberry Macaroons
Indulge in the irresistible blend of tropical sweetness and tartness with these Coconut Cranberry Macaroons. Made with shredded sweetened coconut, dried cranberries, and a touch of pure vanilla, these golden, chewy bites are elevated with the airy lightness of whipped egg whites. Perfectly crisp on the outside and tender on the inside, they’re a delightful treat for any occasion. For an extra layer of decadence, drizzle or dip them in rich melted chocolate. With just 15 minutes of prep time and a batch yielding 24 servings, this easy and gluten-free dessert is as convenient as it is delicious. Serve them at holiday gatherings, tea parties, or as a quick sweet indulgence, and store the leftovers—if there are any!—for up to five days. Perfect for lovers of coconut desserts and cranberry treats alike, these macaroons are sure to impress!
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Recipe Information
Ingredients
- 3 cups Shredded sweetened coconut
- 0.75 cup Sweetened condensed milk
- 0.5 cup Dried cranberries
- 1 teaspoon Pure vanilla extract
- 2 large Egg whites
- 0.25 teaspoon Salt
- 4 ounces Chocolate (optional, for drizzling or dipping)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and pure vanilla extract. Mix well until evenly combined.
Fold in the dried cranberries until they are distributed throughout the mixture.
In a separate clean bowl, use a hand mixer or stand mixer with a whisk attachment to beat the egg whites and salt. Whip until stiff peaks form.
Gently fold the whipped egg whites into the coconut mixture using a spatula, taking care not to deflate the egg whites too much.
Using a tablespoon or cookie scoop, portion out the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the tops and edges of the macaroons are golden brown.
Remove the baking sheet from the oven and let the macaroons cool completely on a wire rack.
If using chocolate, melt it in a microwave or double boiler, and either drizzle it over the macaroons or dip the bottoms into the chocolate. Let the chocolate set before serving.
Serve and enjoy! Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 181.4 g | 907% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 747.8 g | 272% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 582.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 833 mg | 64% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2869 mg | 61% | |
*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.
