Best 3 Cranberry Coconut Macaroons Recipes

Calling all coconut and cranberry lovers! These chewy, delightful treats are perfect for any occasion, whether you're looking for a sweet snack, a holiday dessert, or a gift from the kitchen. With a few simple ingredients and minimal effort, you can create these bite-sized morsels that are sure to be a hit. This recipe provides step-by-step instructions for making classic Cranberry Coconut Macaroons, as well as variations for Chocolate Cranberry Macaroons and Cranberry Pistachio Macaroons, so you can mix and match to suit your taste preferences. Get ready to indulge in these delicious macaroons that offer a perfect balance of chewy texture, sweet coconut flavor, and tangy cranberries in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CRANBERRY MACAROONS

Coconut Cranberry Macaroons image

I just made these for my mother's cookie exchange she has every year- they came out SO cute and yummy! Got recipe from Food Network. Recipe called for unsweetened coconut - I did used sweetened and I did not sue the zest of orange (didn't have one)

Provided by greyghost

Categories Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 7

Ingredients

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 finely grated orange, zest of
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups shredded coconut (about 8 oz finely shredded)

Steps:

Preheat oven to 350 degrees.
Line 2 baking sheets (cookie pans) with parchment.
Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
Toss coconut with egg mixture until completely coated.
Moisten finger tips with water.
Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
Transfer to rack to cool. Serve.

Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 3.7, Sodium 83.6, Carbohydrate 11.4, Fiber 0.6, Sugar 10.7, Protein 0.6

WHITE CHOCOLATE CRANBERRY COCONUT MACAROONS

White Chocolate Cranberry Coconut Macaroons image

The cookie's toasty exterior together with a chewy richness and moist center definitely puts it at the top of anyone's holiday cookie list. Try them with chocolate drizzle, too. Cookies without glaze can be stored in an airtight container at room temperature for up to 1 week (if they last that long!).

Provided by Julie Prior

Categories Cookies

Time 25m

Number Of Ingredients 11

Ingredients

2 3/4 c shredded coconut, sweetened
2/3 c granulated sugar
1/4 c all-purpose flour
1/4 tsp salt
4 egg whites
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c dried cranberries, chopped
WHITE CHOCOLATE GLAZE
3 oz pure white chocolate
1/4 tsp shortening

Steps:

1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. Make the macaroons: In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
3. Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
4. Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
5. Make the white chocolate glaze: Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

CRANBERRY COCONUT MACAROONS

CRANBERRY COCONUT MACAROONS image

Categories Cookies

Number Of Ingredients 13

Ingredients

Coconut-Cranberry Macaroon From Food Network Kitchens
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut
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.

Steps:

Tips:

For a chewy macaroon, beat the egg whites until stiff peaks form before adding the sugar.
For a crispy macaroon, beat the egg whites until soft peaks form before adding the sugar.
Use unsweetened shredded coconut for a less sweet macaroon.
Add a teaspoon of vanilla extract for a richer flavor.
Dip the macaroons in melted chocolate for a decadent treat.
Store the macaroons in an airtight container at room temperature for up to 3 days.

Conclusion:

Cranberry coconut macaroons are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover cranberries and coconut, and they can be made ahead of time, making them a convenient option for busy cooks. With their chewy texture, sweet flavor, and festive appearance, these macaroons are sure to be a hit with everyone who tries them.