Cranberry Coconut Macaroons
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These cranberry coconut macaroons are soft, chewy, and festive. They’re perfectly sweet with a hint of tartness from the cranberries, and a drizzle of chocolate makes them extra special. They’re the perfect option for a Christmas cookie swap, and you only need five ingredients to make them!
Cranberry coconut macaroons might feel like a Christmas treat, but I make them all year long. There’s something about that sweet-tart cranberry flavor paired with chewy coconut that always hits the spot, no matter the season.
I love these macaroons because they’re packed with coconut flavor, have just enough tang from the cranberries, and satisfy my sweet tooth without refined sugar. They’re also incredibly easy to make — just five ingredients and about 20 minutes from start to finish — which means they’re perfect for baking on a whim.
I sometimes add a little drizzle of dark chocolate, which makes them feel a little extra special, but it’s not necessary. White chocolate drizzle is also a nice option if you’re not paleo or vegan.
To make these macaroons vegan, you can swap the honey for maple syrup, but you’ll need a gentle hand and a little patience. Although they will taste the same, the honey version is definitely easier to work with.
They’re a delightful treat that I tuck in my purse when I’m on the go, and I’ve even been known to eat a couple for breakfast on busy mornings. They taste lovely with tea or an almond butter latte, and I always make a few batches to store in the freezer around the holidays for last-minute hosting.
For another holiday-inspired cookie, try our white chocolate cranberry cookies.
Frequently asked questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Can I freeze cranberry coconut macaroons?
Absolutely! When they’re completely cool, transfer them to an airtight container and store them in your freezer for up to 3 months.
Can I use a different dried fruit?
Yes, you can. Although they’ll have a different taste, this recipe works with other dried fruit like dried currants, blueberries, sour cherries, or even goji berries.
How do I avoid crumbly cookies?
The best way to make these cookies stick together is to use runny honey. If your honey is too thick or crystallized, it won’t work. You can soften your honey by warming it up a bit in the microwave.
Cranberry Coconut Macaroons Recipe
Ingredients
- 3 cups shredded unsweetened coconut
- 1 cup dried cranberries
- 3 tablespoons coconut oil
- 3 tablespoons honey or maple syrup (see notes)
- ¼ cup dark chocolate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the coconut, cranberries, coconut oil, and honey or maple syrup to your food processor and pulse until the mixture starts to stick together.3 cups shredded unsweetened coconut, 1 cup dried cranberries, 3 tablespoons coconut oil, 3 tablespoons honey or maple syrup
- Scoop a generous tablespoonful, form into a cookie shape, then place the cookie on the baking sheet. Make 16 cookies.
- Bake the cookies for 10 minutes and then cool completely before removing them from the baking sheet.
- Melt the chocolate in a double-boiler or microwave then drizzle a little over the cookies.¼ cup dark chocolate
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I dont have a food processor, it there another option to making these….Thanks!
You could try using a sharp knife and chopping the ingredients super fine.
I can’t stop eating these!