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.

Nutriscore Rating: 39/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 20

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)

Directions

Step 1

Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2

In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Stir well until the mixture is evenly coated.

Step 3

Fold in the dried cranberries, distributing them evenly throughout the mixture.

Step 4

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.

Step 5

Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the whites too much. Mix until just combined.

Step 6

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.

Step 7

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.

Step 8

Remove the baking sheets from the oven and let the macaroons cool for 5 minutes before transferring them to wire racks to cool completely.

Step 9

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.

Step 10

Store the macaroons in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(762.9g)

Amount per serving	% Daily Value*
Calories	2898.1

Total Fat 128.4g	0%
Saturated Fat 95.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 77.5mg	0%
Sodium 1632.4mg	0%
Total Carbohydrate 419.6g	0%
Dietary Fiber 33.4g	0%
Total Sugars 342.5g
Protein 38.2g	0%

Vitamin D 18.2IU	0%
Calcium 777.6mg	0%
Iron 9.5mg	0%
Potassium 1842.2mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 5.1%

Carbs: 56.2%