Best White Chocolate Cranberry Coconut Macaroons Recipes

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COCONUT CRANBERRY YUMMIES



Coconut Cranberry Yummies image

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Steps:

  • In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT-CRANBERRY MACAROON



Coconut-Cranberry Macaroon image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
  • Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
  • Store macaroons in a tightly sealed container for up to a week.

WHITE CHOCOLATE CRANBERRY COCONUT MACAROONS



White Chocolate Cranberry Coconut Macaroons image

The cookie's toasty exterior together with a chewy richness and moist center definitely puts it at the top of anyone's holiday cookie list. Try them with chocolate drizzle, too. Cookies without glaze can be stored in an airtight container at room temperature for up to 1 week (if they last that long!).

Provided by Julie Prior

Categories     Cookies

Time 25m

Number Of Ingredients 11

2 3/4 c shredded coconut, sweetened
2/3 c granulated sugar
1/4 c all-purpose flour
1/4 tsp salt
4 egg whites
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 c dried cranberries, chopped
WHITE CHOCOLATE GLAZE
3 oz pure white chocolate
1/4 tsp shortening

Steps:

  • 1. Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  • 2. Make the macaroons: In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
  • 3. Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
  • 4. Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
  • 5. Make the white chocolate glaze: Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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