Best 8 Cranberry Almond Macaroons Recipes

CRANBERRY ALMOND COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
• In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
• Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
• Fold in the oats, cranberries, and sliced almonds until incorporated.
• Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
• Bake for 20-22 minutes, until lightly golden around the edges.
• Enjoy!

CRANBERRY ALMOND COCONUT MACAROONS

Steps:

• In a small, dry frying pan over medium heat, lightly toast the almonds for 3-4 minutes. Remove from the heat and cool. Coarsely chop the almonds.
• In a medium-sized, heavy bottomed saucepan, combined the coconut, sugar, chopped cranberries, chopped toasted almonds and egg whites. Stir well. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes. (Stop cooking when the mixture turns from a creamy consistency to one that is sticky and moist, but not too dry.)
• Remove the saucepan from the heat and stir in the vanilla and almond extracts.
• Pour the mixture into a flat baking dish, spreading it out so that it will cool. Place in the refrigerator for about ½ an hour or in the freezer for about 10 minutes if you want to speed up the process.
• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Using a small #40 scoop (or your hands), scoop out the coconut mixture - firmly packing the macaroon mixture into the scoop - and place each mound on the baking sheet. The cookies will not spread as you cook them, so you should be able to fit most of your macaroons onto one baking sheet.
• Bake until lightly golden - about 20 minutes (more or less depending on your oven and the size of your scoop). Place the baking sheet with the cookies still on it on a wire cooling rack and allow the cookies to cool completely on the baking sheet so that they can set up.
• Once the cookies are cooled and firm, remove them from the baking sheet and place on the wire rack for glazing. (You can place the wire rack onto the baking sheet to collect any drips if you'd like.)
• Melt the chocolate on the stove in a double boiler (or place a heat-safe bowl over a pan of water and bring to a boil). Stir to melt the chocolate.
• Dip each macaroon top into the chocolate, or using a spoon, drizzle the chocolate evenly onto each macaroon. Allow the chocolate to cool and set up (you can put it in the refrigerator if you'd like to speed up the process) before eating.

CRANBERRY ALMOND MACAROONS

Steps:

• Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
• Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
• With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
• Whisk the salt and vanilla extract into the egg whites.
• Add the coconut, sweetened condensed milk, cranberries, almonds, and 1/2 cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
• With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
• Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
• Melt 1/2 cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set. I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.

ALMOND MACAROONS

Steps:

• Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

CRANBERRY ALMOND MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

COCONUT-CRANBERRY MACAROON

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
• Store macaroons in a tightly sealed container for up to a week.

CRANBERRY LIME MACAROONS

Steps:

• In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.