Name: Coconut and Cranberry Macaroons Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3 cups shredded unsweetened coconut (I use Bob’s Red Mill); 3 tbsp honey (raw preferred for better flavor); 3 tbsp coconut oil (melted); 1 cup dried cranberries; 1/4 cup dark chocolate (chopped, for melting)

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Introduction

These irresistible coconut and cranberry macaroons are a simple, chewy treat that comes together in under 30 minutes. With just a handful of ingredients, including shredded coconut, tart cranberries, and a drizzle of dark chocolate, they offer a delightful balance of flavors perfect for any occasion.

The image shows several round cookies covered with a coarse, white coating that looks like shredded coconut or coarse sugar. Each cookie has visible small pieces of dark red dried fruit, likely cranberries, embedded within the rough white outer layer. The cookies are placed on a white marbled surface, with some loose dried cranberry pieces scattered around them, creating a simple but elegant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded unsweetened coconut
3 tbsp honey (raw preferred for better flavor)
3 tbsp coconut oil (melted)
1 cup dried cranberries
1/4 cup dark chocolate (chopped, for melting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: In a food processor, combine the shredded coconut, dried cranberries, melted coconut oil, and honey. Pulse until the mixture is sticky enough to hold together when pressed, aiming for a cohesive but not too wet consistency.
Step 3: Using your hands, form 16 evenly sized cookies from the mixture and place them on the prepared baking sheet. Bake for about 10 minutes or until the edges turn lightly golden. Allow the macaroons to cool completely on the baking sheet before handling.
Step 4: Once cooled, melt the chopped dark chocolate either in short bursts in the microwave or over a double boiler. Drizzle the melted chocolate over each macaroon using a fork for thin, elegant lines. Let the chocolate set at room temperature or in the refrigerator before serving.

Tips & Variations

Use unsweetened shredded coconut to control sweetness; if using sweetened coconut, reduce honey or maple syrup to 2 tablespoons.
Swap dried cranberries for cherries, blueberries, chopped apricots, or raisins for different flavors.
Replace coconut oil with melted butter or neutral oils like vegetable or canola for a richer taste.
For a vegan option, use maple syrup instead of honey.
Try milk chocolate or semi-sweet chocolate chips for a sweeter drizzle, or omit the chocolate entirely for plain macaroons.
Make sure to pack the mixture firmly and warm the honey slightly to help bind the ingredients better and prevent falling apart.

Storage

Store macaroons in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks; chilling keeps the chocolate firm and the macaroons chewy. For longer storage, freeze them for up to 3 months layered between parchment paper in a freezer-safe container. Enjoy frozen for a firmer bite or thaw at room temperature for about 10 minutes for a softer texture.

How to Serve

A close-up image of a crumbly cookie held between a woman's thumb and finger, the cookie is soft and light beige with a rough texture and visible cracks, filled with dark red and purple dried berry pieces scattered inside. In the background, there is a blurred white plate with more cookies, all set on a white marbled surface. The focus is on the bitten cookie showing its inside layers of soft crumb mixed with berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of coconut should I use?

Use shredded unsweetened coconut for the best texture and flavor balance. Medium shred works well for a chewier texture, but fine shred is also fine. If only sweetened coconut is available, reduce the added sweetener accordingly.

Can I make these macaroons vegan?

Yes, simply replace the honey with maple syrup or agave nectar to keep the recipe vegan without compromising sweetness.