Gluten-Free Cranberry Coconut Macaroons

Cranberry and coconut are a perfect match, and these gluten-free macaroons bring the two together in the best way. Casey Renee of Confections by Casey Renee shares a recipe that’s crisp on the outside, soft in the middle, and finished with a drizzle of white and dark chocolate. They’re festive, simple to make, and a great choice for anyone who needs a gluten-free dessert.

The Magic of This Gluten-Free Cranberry Coconut Macaroons Recipe

The recipe uses shredded coconut, sweetened condensed milk, and fresh cranberries for a bright, chewy cookie with just the right amount of sweetness. Whipped egg whites keep the texture light, while the chocolate drizzle adds a touch of richness. These cranberry coconut macaroons are easy to bake in batches, and they freeze well, so you can make them ahead of time for the holidays.

Perfect for a cookie tray, a gift box, or just a sweet bite with coffee, these macaroons are a treat that feels special without being complicated.

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Gluten-Free Cranberry Coconut Macaroons

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• Author: Casey Renee

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Description

These gluten‑free macaroons combine shredded coconut, sweetened condensed milk, and tart cranberries for a chewy, festive treat. Baked until golden and finished with drizzles of white and dark chocolate, they’re a delightful holiday sweet that’s both simple and elegant.

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Ingredients

Scale 1x2x3x

• 14 oz unsweetened shredded coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)
• 14 oz sweetened condensed milk (1 can)
• 1 tsp vanilla extract
• 1 cup finely chopped cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
• ⅓ cup powdered sugar
• 2 tsp cornstarch
• 3 egg whites
• ½ tsp salt
• White chocolate and dark chocolate for drizzling

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Instructions

1. Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
2. Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
3. Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
4. Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.
5. Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)

Recipe by Casey Renee
Photo Courtesy of Brittany Spinelli

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