Homemade gluten-free coconut cranberry macaroons are sweet, tangy, filled with dried cranberries, pecans, chewy on the inside and the bottoms are dipped in melted chocolate. They are quick and easy to make and are the perfect gluten-free cookies for a cookie exchange or to enjoy with friends and family around the holidays.
These are amazing little gluten-free cookies because they look fancy but are actually very easy to make. Dipping the cookie bottoms in melted chocolate is optional but I think doing so takes a cookie from ordinary to extraordinary. Try my sugar cookies, molasses cookies, date balls, no-bake peanut butter balls and cherry pistachio meringue pillows.
- Egg Whites
- Unsweetened Shredded Coconut
- Dried Cranberries
- Gluten-Free Flour Blend
- Milk or Dark Chocolate Chips
All you need to make these gluten-free cookies are egg whites, sugar, vanilla, unsweetened shredded coconut, gluten-free flour blend, dried cranberries, pecans and of course melted milk or dark chocolate. Beat the egg whites and sugar with a hand mixer until thick and foamy(about 2 minutes). Add the rest of the ingredients and mix on low speed. Use an ice cream scoop to drop cookies onto a parchment lined cookie sheet and bake for 15 minutes. Once cool, dip each cookie bottom in melted chocolate.
Gluten-free coconut cranberry macaroons that are crispy on the outside and chewy on the inside. Pillowy mounds of coconut cookie filled with dried cranberries and pecans. It is the season of baking and these festive coconut cranberry macaroons are perfect for the holidays. I like to bake these gluten-free cookies a few weeks before Christmas and store them in the refrigerator in a cookie tin.
HOW TO MAKE THE COOKIES:
- Preheat oven to 350 degrees.
- In a medium bowl add the egg whites and sugar and beat with a hand mixer. Beat for 2 minutes until thick and foamy.
- Add the rest of the ingredients and beat on low speed until blended.
- Use an ice cream scoop to drop cookies onto a parchment lined cookie sheet.
- Bake for 15 minutes and remove.
- Once cool dip each bottom in melted chocolate.
Coconut cranberry macaroons are ideal all year long, but add dried cranberries and pecans plus dip the bottoms in melted chocolate and they suddenly become the perfect holiday treat. Looking for more cookie recipes? Then try my gluten-free sugar cookies, molasses cookies, gingerbread cookies, linzer cookies and pinwheel cookies.
Traditional macaroons get extra festive with dried cranberries and bottoms dipped in chocolate. These gluten-free cookies are perfect for your holiday table. I am a big fan of giving food gifts for the holidays and these coconut cranberry macaroons are always in each tin I give.
Gluten-free coconut cranberry macaroons are sweet, soft and chewy on in the inside and extra special with the bottoms dipped in melted chocolate. A lot of macaroon recipes use condensed milk in the recipe, but I went old school and used my Grandma’s cookie recipe. No need to spend time cracking eggs and separating the yolks from the whites though. You can buy cartons of egg whites now in the grocery store. Buying egg whites in a carton, helps this recipe to be quick and easy to make.
If you love coconut, I urge you to try this recipe for coconut cranberry macaroons. They have a slight tartness due to the dried cranberries, sweetness from the sugar and shredded coconut and it all bakes together into a crispy on the outside, chewy on the inside delicious holiday cookie.
HERE ARE MORE COOKIE RECIPES TO TRY:
- PB and Jam Cookies
- Sugar Cookies
- Molasses Cookies
- Grain-Free Gingerbread Cookies
- Hazelnut Pistachio Biscotti
Gluten Free Coconut Cranberry Macaroons
- Preheat oven to 350 degrees.
- Line 2 cookie sheets with parchment paper.
- In medium bowl beat the egg whites and sugar with a hand mixer. About 2 minutes until nice and light and foamy.
- Add the vanilla and mix on low speed.
- Add the gluten free flour and shredded coconut and mix on low speed until combined.
- Stir in the cranberries and pecans.
- Let it rest for 2-3minutes.
- Use a small ice cream scoop to drop dough onto lined cookie sheets.
- Bake in oven for 15 minutes.
- Remove from oven and cool.
- Once cool you have the option of dipping bottom of cookies in melted chocolate.