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.
Ingredients
Scale
- 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
Instructions
- Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
- Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
- Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
- 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.
- Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)