Cranberry Coconut Macaroons are soft and delicious Christmas cookies. They're perfectly sweet and have just the right hint of tartness from the cranberries. A drizzle of chocolate makes them extra special. No one will guess they are healthy cookies!

A hand holding one of the Cranberry Coconut Macaroons with a bite out of it.

Hello, Christmas cookie season. Do you just love getting a month-long get out of jail free card to eat all the cookies all the time?

Except that when I do go cookie overboard (and trust me, I do) I end up feeling pretty rotten. Are you the same? That's why I thought I would make us some healthy Christmas cookies. But don't worry, these aren't healthy in the way that's weird.

If you give these to friends and not mention that they're healthy, they'll NEVER know. I've done enough cranberry coconut macaroon sampling and sharing to know that it's 100% true.

Why you'll love these cranberry coconut macaroons:

  • Coconut. Because coconut cookies are the best.
  • Nice and sweet and totally refined sugar-free.
  • A little touch of tartness from the cranberries which is just. so. good.
  • Totally on point holiday color.
  • Super easy to make. Whip up a batch in 20 minutes flat!
  • 4 little ingredients and you probably have them all in your pantry right now.

A tray of Cranberry Coconut Macaroons with chocolate drizzled on top and cranberries on the side.

This time of year is all about cranberries. A package of dried cranberries will sit in my pantry for 11 months and then disappear in the few weeks before Christmas.

Sidebar → It's less than a month until the big day!!

There's something about their sweet/ tart combo and their pretty red color that makes me want to use them in every recipe. Case in point …

All the cranberry recipes:

A close up of a cookie scoop with the Cranberry Coconut Macaroons batter in it.

How to make cranberry coconut cookies:

These cranberry coconut cookies couldn't be any easier to make.

  1. Put the 4 ingredients into your food processor and pulse until a dough forms.
  2. Scoop into balls then flatten them into cookies.
  3. Bake.
  4. Eat.

You can add an extra step and drizzle them with chocolate if you'd like. We were divided about whether the plain or chocolate versions were best. I like the plain one but my handsome man and daughter liked the chocolate drizzled ones best.

If keeping these cookies paleo or vegan isn't a priority for you, try drizzling them with white chocolate.

Cranberry Coconut Macaroons on a baking tray ready to go into the oven.

Making vegan coconut macaroons:

I've made these 2 different ways, cause that's how much I love you guys.

The version with honey is definitely easier to work with. The dough sticks together and the cookies are firm enough that they don't fall apart when you're eating them.

The version with maple syrup is a little different. Taste-wise they're the same. But they are more challenging to form into cookies as they don't have the sticking power that the honey version has. They're also more likely to crumble when you eat them.

Don't let that dissuade you from making the vegan version if you don't eat honey. They are just as delicious. Just know that you'll need a gentle hand and a little more patience when making them.

A close up of Cranberry Coconut Macaroons after they came out of the oven.

A closeup of Cranberry Coconut Macaroons with chocolate drizzled on top and some dried cranberries on the side.

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Favorite Christmas Baking Recipes

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A hand holding one of the Cranberry Coconut Macaroons with a bite out of it.

Cranberry Coconut Macaroons

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Cuisine: American

Description

Cranberry Coconut Macaroons are soft and delicious Christmas cookies. They're perfectly sweet and have just the right hint of tartness from the cranberries. A drizzle of chocolate makes them extra special. No one will guess they are healthy cookies!

| paleo + gluten-free + easily vegan |


Scale

Ingredients

  • 3 cups shredded unsweetened coconut
  • 1 cup dried cranberries (juice sweetened for paleo)
  • 3 tablespoons coconut oil
  • 3 tablespoons honey or maple syrup (see notes)
  • 1/4 cup dark chocolate

Instructions

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Add the coconut, cranberries, coconut oil, and honey or maple syrup to your food processor and pulse until it starts to stick together.
  3. Scoop a generous tablespoonful, form into a cookie shape, then place the cookie on the baking sheet. Make 16 cookies.
  4. Bake the cookies for 10 minutes then cool completely before removing them from the baking sheet.
  5. Melt the chocolate in a double-boiler or microwave then drizzle a little over the cookies.

Notes

Only use maple syrup if you don't eat honey. Maple syrup works but makes the cookies much more delicate.

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