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 t Vanilla Extract
- 1 C Finely Chopped Cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
- ⅓ C Powdered Sugar
- 2 t Cornstarch
- 3 Egg Whites
- ½ t 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.)
Notes
This recipe is gluten-free, folks!