Cranberry Coconut Macaroons are so good I can’t believe it! A few days ago I bought several bags of fresh cranberries at my local “big box” store, planning to make some homemade cranberry sauce and other recipe favorites containing cranberries.
I don’t always pay attention to recipes on the back of food packaging but I just happened to look at the recipes on one bag of cranberries and one of them caught my attention – a recipe for Cranberry Coconut Macaroons!
I love coconut and most dishes containing coconut so this recipe was one I wanted to try immediately! The results were outstanding! Cranberry Coconut Macaroons are wonderfully creamy macaroons studded with pieces of fresh cranberries and chocolate chips.
The sweetness of the chocolate chips contrasts with the tartness of the fresh cranberries both of which are surrounded by creamy coconut deliciousness!
The Recipe for Cranberry Coconut Macaroons
- 1 cup rinsed & finely chopped fresh cranberries
- 2/3 cup flour
- 1 14-oz. bag of shredded sweetened coconut
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 14-oz. can sweetened condensed milk
- 1/2 cup chocolate chips
- Preheat oven to 325 degrees F.
- Toss cranberries into a large bowl with the flour and stir to coat.
- Add remaining ingredients and mix well.
- Place batter by teaspoonful on baking sheet lined with parchment paper.
- Bake at 325 degrees F. for about 20 minutes, or until golden.
- Remove cookies from baking sheet to rack to cool.
- Store in airtight container.
In addition to being so scrumptious, Cranberry Coconut Macaroons are surprisingly quick and easy to prepare! First, toss the fresh chopped cranberries with flour to coat the cranberries.
Second, add the remaining ingredients into the bowl and mix until well blended. Next, drop the batter by teaspoonful onto a baking sheet lined with parchment paper.
Finally, bake the Cranberry Coconut Macaroons at 325 degrees F. for about 20 minutes or until golden. Cool the cookies on a wire rack and store them in an airtight container.
More About Macaroons
Originally macaroons were simple cookies made of almond powder or paste, sugar and egg whites. Traditionally coconut macaroons were baked confections of egg whites, sugar and shredded dried coconut that were light but of a dense consistency.
Traditional macaroons contain no flour or leavening agents which fit in with Jewish dietary laws for Passover. They are considered a real treat at Passover and you may see them sold in large cans in the grocery store during Passover.
Italians are credited with making the first macaroons although the French also make a “macaron” with a filling of jam or butter cream ganache as a filling. Coconut macaroons are more prevalent in the UK, Australia and the USA.
In conclusion, if you are on the lookout for a new holiday cookie I would recommend Cranberry Coconut Macaroons wholeheartedly! If you love macaroons you will love this cookie!
A perfect balance of tartness, sweetness and creaminess – Cranberry Coconut Macaroons! Bake some soon!
Savor the Flavor of fresh cranberries!
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