Description

These Irresistible Coconut and Cranberry Macaroons are a quick and easy homemade cookie recipe featuring chewy shredded coconut, tart dried cranberries, natural sweetness from honey and coconut oil, finished with a luscious dark chocolate drizzle. Perfect for a gluten-free, healthier sweet treat that’s great for holidays, everyday snacking, or potlucks.

Ingredients

Scale

For the Macaroons:

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

For the Chocolate Drizzle:

1/4 cup dark chocolate (chopped, for melting)

Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This step helps the macaroons bake evenly and look neat.
Create the Macaroon Mixture: In a food processor, combine the shredded unsweetened coconut, dried cranberries, melted coconut oil, and honey. Pulse until the mixture becomes sticky enough to hold together when pressed, aiming for a cohesive but not too wet texture.
Form and Bake the Macaroons: Using your hands, form the mixture into 16 even-sized cookies 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 to help them set and prevent crumbling.
Finish with Chocolate Drizzle: Once cooled, melt the chopped dark chocolate using a microwave in short bursts or over a double boiler. Drizzle the melted chocolate over each macaroon using a fork to create fine, elegant lines. Let the chocolate set at room temperature or refrigerate briefly before serving.

Notes

Use shredded unsweetened coconut for best results; if using sweetened coconut, reduce the honey or maple syrup to 2 tablespoons.
Substitute dried cranberries with other dried fruits like cherries, blueberries, apricots, or raisins if desired.
Coconut oil can be replaced with melted butter or neutral oils like vegetable or canola oil.
Honey and maple syrup can be used interchangeably; maple syrup is better for a vegan option.
Milk chocolate or semi-sweet chocolate chips can replace dark chocolate if a sweeter drizzle is preferred, or omit chocolate altogether.
Avoid making cookies too large to ensure they hold together well.
Warm honey or maple syrup slightly before mixing to improve binding if macaroons are falling apart.
Allow macaroons to cool fully before drizzling chocolate to prevent melting and sliding.
Store macaroons in airtight containers at room temperature up to 5 days, refrigerated up to 2 weeks, or freeze for up to 3 months layered with parchment paper.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: coconut macaroons, cranberry macaroons, gluten free cookies, healthy cookies, easy baking recipe, coconut cranberry dessert, chocolate drizzle cookies