Real Recipes From Real Home Cooks ®

white chocolate cranberry coconut macaroons

Recipe by
Julie Prior
Mesquite, NV

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!).

yield 15 serving(s)
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For white chocolate cranberry coconut macaroons

  • 2 3/4 c
    shredded coconut, sweetened
  • 2/3 c
    granulated sugar
  • 1/4 c
    all-purpose flour
  • 1/4 tsp
  • 4
    egg whites
  • 1/2 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    dried cranberries, chopped
  • 3 oz
    pure white chocolate
  • 1/4 tsp

How To Make white chocolate cranberry coconut macaroons

  • 1
    Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

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