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!).
prep time5 Min
cook time20 Min
Ingredients For white chocolate cranberry coconut macaroons
2 3/4 c
shredded coconut, sweetened
dried cranberries, chopped
WHITE CHOCOLATE GLAZE
pure white chocolate
How To Make white chocolate cranberry coconut macaroons
Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
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.
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.
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.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for White Chocolate Cranberry Coconut Macaroons: