Cranberry Macaroons are soft and a delicious winter cookie! They have the perfect amount of sweetness and the right hint of tartness from the cranberries. That extra drizzle of chocolate makes them extra festive for an ordinary stay-at-home day! And no one will guess they are healthy too!
Though is is January, and cranberry season will be over in about a month or so, I had some stocked up in my freezer from the previous year! They still tasted better than ever. Or, you can totally use dried cranberries, which are available pretty much all year around.
There's something about that sweet and tart combo that makes your mouth water. And like I mentioned before, that pretty brown and red undertones.
Preheat oven to 325 F. Prepare your ingredients. Line a cookie sheet with parchment paper or a silicone mat. Set it aside.
In a large bowl, combine coconut, sugar, flour, and salt.
Add egg whites. Stir with a large rubber spatula until well combined. Stir in your vanilla extract, then your chopped cranberries.
Measure about one heaping tablespoon of batter, and place onto your prepared cookie sheet, making sure they are nicely rounded. Bake for about 20-25 minutes, or until the edges are lightly browned. Remove from the oven and let them cool for 5 minutes before transferring them onto a wire rack.
Meanwhile, make your chocolate glaze, by melted your chocolate. You can do this either in the microwave with 20 second intervals, or in a bain marie over the stove. you can do this by filling a small pot with one inch of water, and place a metal or glass bowl on top. That way the water steam will slowly melt your chocolate. Dip and Drizzle your cookies!
Yes you can! And they'll taste just as amazing without your macaroon tasting bland or falling apart. Substitue the egg whites for 2 1/2 to 3 tbsp of Coconut Oil and 3 tbsp of honey.