These cranberry coconut macaroons are soft, chewy, and festive. They’re perfectly sweet with a hint of tartness from the cranberries, and a drizzle of chocolate makes them extra special. They’re the perfect option for a Christmas cookie swap, and you only need five ingredients to make them!
Cranberry coconut macaroons might feel like a Christmas treat, but I make them all year long. There’s something about that sweet-tart cranberry flavor paired with chewy coconut that always hits the spot, no matter the season.
I love these macaroons because they’re packed with coconut flavor, have just enough tang from the cranberries, and satisfy my sweet tooth without refined sugar. They’re also incredibly easy to make — just five ingredients and about 20 minutes from start to finish — which means they’re perfect for baking on a whim.
I sometimes add a little drizzle of dark chocolate, which makes them feel a little extra special, but it’s not necessary. White chocolate drizzle is also a nice option if you’re not paleo or vegan.
To make these macaroons vegan, you can swap the honey for maple syrup, but you’ll need a gentle hand and a little patience. Although they will taste the same, the honey version is definitely easier to work with.
They’re a delightful treat that I tuck in my purse when I’m on the go, and I’ve even been known to eat a couple for breakfast on busy mornings. They taste lovely with tea or an almond butter latte , and I always make a few batches to store in the freezer around the holidays for last-minute hosting.
For another holiday-inspired cookie, try our white chocolate cranberry cookies .
Can I freeze cranberry coconut macaroons?
Absolutely! When they’re completely cool, transfer them to an airtight container and store them in your freezer for up to 3 months.
Can I use a different dried fruit?
Yes, you can. Although they’ll have a different taste, this recipe works with other dried fruit like dried currants, blueberries, sour cherries, or even goji berries.
How do I avoid crumbly cookies?
The best way to make these cookies stick together is to use runny honey. If your honey is too thick or crystallized, it won’t work. You can soften your honey by warming it up a bit in the microwave.
Cranberry Coconut Macaroons Recipe
- Pin
Ingredients
- ▢ 3 cups shredded unsweetened coconut
- ▢ 1 cup dried cranberries
- ▢ 3 tablespoons coconut oil
- ▢ 3 tablespoons honey or maple syrup (see notes)
- ▢ ¼ cup dark chocolate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the coconut, cranberries, coconut oil, and honey or maple syrup to your food processor and pulse until the mixture starts to stick together. 3 cups shredded unsweetened coconut, 1 cup dried cranberries, 3 tablespoons coconut oil, 3 tablespoons honey or maple syrup
- Scoop a generous tablespoonful, form into a cookie shape, then place the cookie on the baking sheet. Make 16 cookies.
- Bake the cookies for 10 minutes and then cool completely before removing them from the baking sheet.
- Melt the chocolate in a double-boiler or microwave then drizzle a little over the cookies. ¼ cup dark chocolate
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Coconut Macaroon Thumbprint Cookies with Maple Syrup
Chocolate Almond Thumbprint Cookies
Gluten Free Shortbread Cookies
Lemon Coconut Cookies
Cranberry Coconut Macaroons Recipe
Ingredients
- 3 cups shredded unsweetened coconut
- 1 cup dried cranberries
- 3 tablespoons coconut oil
- 3 tablespoons honey or maple syrup , see notes
- ¼ cup dark chocolate
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Add the coconut, cranberries, coconut oil, and honey or maple syrup to your food processor and pulse until the mixture starts to stick together. 3 cups shredded unsweetened coconut, 1 cup dried cranberries, 3 tablespoons coconut oil, 3 tablespoons honey or maple syrup
- Scoop a generous tablespoonful, form into a cookie shape, then place the cookie on the baking sheet. Make 16 cookies.
- Bake the cookies for 10 minutes and then cool completely before removing them from the baking sheet.
- Melt the chocolate in a double-boiler or microwave then drizzle a little over the cookies. ¼ cup dark chocolate
Notes
https://www.theendlessmeal.com/cranberry-coconut-macaroons/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
