Cranberry Coconut Macaroons

Do you still have cranberries after Thanksgiving and Christmas?  Wanting a way to use them in a new way… for a New Year?  Something easy?  Something quick to prepare?   Look no further!  Although not the most photogenic cookie I’ve ever made, it more than makes up for it in the tasty category!

This recipe lets you whip up the batter in less than 10 minutes.  They do take a little longer in the oven than some: 25 minutes. But it’s not like you’re stirring or chopping during that time.  Your food processor is your best buddy when it comes to this recipe.  No eggs in it means your little ones can eat it out of the mixing bowl (yeah-I know you let them) without any worries.

Make these small because they have a lot of flavor and you will also have many more to share.  I use unsweetened coconut because the recipe has sweetened condensed milk.  I don’t want the predominant flavor to be sugar.  The coconut and cranberry with a bit of orange oil and dark chocolate chips make a fabulous combination.  The sweetener tempers the tart cranberry so you have a nice balance.  They will be about an inch and a half across.  A one bite for some, but so much flavor!  They will come back for more!

Makes about 75-80 small Macaroons

You’ll need:

2 cups of rinsed cranberries, finely chopped

1/3 cup each of whole wheat flour and unbleached AP flour

1/4 tsp salt (I like a fine grain sea salt for this)

2 cups of unsweetened coconut, shredded or small flake

1-14 oz can of sweetened condensed milk

1 tsp orange extract

2/3 cup dark chocolate chips

Preheat oven to 325F  (I use 335 F for my oven)

In your food processor, pulse your cranberries until finely chopped.  Open bowl and sprinkle the two flours and salt over the cranberries.  Pulse again 2-4 times.  The flour will coat the cranberries nicely.

Put this mixture into a standard mixing bowl and use your mixer (or by hand) add the coconut and the sweetened condensed milk.  Stir lightly to just barely coat.  Then add your orange oil (so the flour won’t grab it first) and chocolate chips.  Stir until well combined.

Use silicone mats or parchment paper on your baking sheets.  I use a 2 tsp size cookie scoop  and place batter with about a 1 inch space between them.  These macaroon will not change in size so you can get a few more per sheet.

 

Bake for 25 minutes or until golden.  Macaroons will be soft when first taken from the oven.  Allow to cool at least 5 minutes before transferring to a cooling rack. They will be firm and slightly crisp when completely cool.  Store in an air tight container.  Share with friends and family.  Happy New Year!

 

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