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 a healthier option for a Christmas cookie swap, and you only need five ingredients to make them!
Ingredients
3cupsshredded unsweetened coconut
1cupdried cranberries
3tablespoonscoconut oil
3tablespoonshoney or maple syrup, see notes
¼cupdark 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
Only use maple syrup if you don't eat honey. Maple syrup works but makes the cookies much more delicate.