Coconut Cranberry Macaroons

Coconut Cranberry Macaroons

Coconut Cranberry Macaroons
  • Prep Time

    10-15 minutes
  • Serving Size

    20 macaroons


  • Sweetened shredded coconut14 ounces
  • Sweetened condensed milk14 ounces
  • Vanilla or almond extract1 teaspoon
  • Large egg whites2
  • Salt1/4 teaspoon
  • Craisins® Original Dried Cranberries1/2 cup
  • Bittersweet chocolate chips1 cup
  • White chocolate chips1 cup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract. In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form. Fold in egg whites to coconut mixture. Using a small ice cream scoop, scoop cookies onto baking sheet 1-inch apart. Bake for 25-30 minutes, rotating the pan halfway through. Let cool for 10 minutes. Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.