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


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 |



  • 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


  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.


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