Cranberry Brown Sugar Coconut Macaroons

Cookies, Seasonal

Perfectly sweet and chewy on the inside, filled with coconut flavor, while slightly crispy on the outside.

Perfectly sweet and chewy on the inside, while slightly crispy on the outside.

Hi! I’m back! But first, thank you so much for all of the well wishes for our wedding. It was truly the best day and I feel incredibly blessed to start this new chapter with Chris.

Our photographer sent us a sneak peek and I can’t wait to see more. If you live in or around the Bucks County area, hit Tawanda up. She’s amazing. Just sayin’.

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Let’s get back on track for a quick minute. These macaroons are the star today.

If you have never tried them before then these are a must on your bake list. Oh, and GUESS WHAT. These are quite possibly the easiest cookies to make. I’m not even joking: 5 ingredients (6 with the cranberries), one bowl and 20 minutes later and you have coconut pillows of heaven ready to eat.

Perfectly sweet and chewy on the inside, while slightly crispy on the outside.

Let me show you how simple these are.

In a small bowl, whisk together the egg whites and vanilla. Then whisk in the brown sugar and flour. Fold in the coconut and cranberries. Wham-bam thank you ma’am.

Now go ahead and make these, and be sure to let me know how you like them.

Perfectly sweet and chewy on the inside, filled with coconut flavor, while slightly crispy on the outside.

Don’t forget, if you make a recipe, hashtag #addictedtothekitcheblog on Instagram or Twitter!

Cranberry Brown Sugar Coconut Macaroons

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 24 coconut macaroons

Perfectly sweet and chewy on the inside, filled with coconut flavor, while slightly crispy on the outside.

Ingredients

  • 5 cups unsweetened coconut
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 5 egg whites
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. (I prefer silicone making mats because they help reduce spreading.)
  2. Using a cookie scoop, or grabbing 2 Tablespoons of the mixture and place onto the sheet in a ball. Using the scoop is the easiest.
  3. In a small bowl vigorously whisk the egg whites and vanilla together. Add in the sugar and flour and whisk until fluffy. Fold in the coconut and cranberries. Make sure the egg whites are evenly distributed throughout the coconut.
  4. Bake until lightly golden brown, about 20 minutes depending on your oven. Allow to cool completely on the baking sheet before transferring to a plate. Store in an airtight container for up to 3 days.

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