Cranberry Almond Macaroons

5 from 1 vote

Cranberry almond macaroon cookies are sweet and tart with a toasted coconut outside and soft chewy inside. These easy one-bowl cookies come together with coconut, cranberries, sliced almonds, white chocolate chips, and a white chocolate drizzle.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 187kcal

Author: Cara Lanz

Ingredients

6 tablespoons liquid egg whites (or 2 large egg whites)
½ teaspoon salt
1 teaspoon vanilla extract
14 ounces sweetened coconut
¾ cup sweetened condensed milk
½ cup dried cranberries
½ cup sliced almonds
1 cup white chocolate chips (divided)
1 teaspoon shortening

Instructions

Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
Whisk the salt and vanilla extract into the egg whites.
Add the coconut, sweetened condensed milk, cranberries, almonds, and ½ cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
Melt ½ cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set.
I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.

Video

Notes

Use a cookie scoop to portion out the dough for even sized cookies, then use wet fingers to shape the dough into perfectly round mounds.

Let the cookies cool on the pan for a few minutes. Warm cookies are very delicate. Let them firm up for a few minutes on the pan before transferring them to a cooling rack.

Reheat the melted chocolate, if necessary. If the drizzling chocolate starts to firm up while you’re still working, just pop it back into the microwave for a few seconds.

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