Coconut Cranberry Macaroon Recipes

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COCONUT MACAROONS III



Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories     Desserts     Cookies     Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  • In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  • Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

COCONUT MACAROONS IV



Coconut Macaroons IV image

This is a recipe my aunt made in the 30's. A meringue cookie with coconut and cornflake cereal. I could never eat enough of them.

Provided by Kathie

Categories     Desserts     Cookies     Meringue Cookies

Time 33m

Yield 30

Number Of Ingredients 4

2 egg whites
1 cup white sugar
1 cup flaked coconut,
2 cups cornflakes cereal, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large glass or metal bowl, whip egg whites to stiff peaks. Stir in white sugar. Fold in coconut and cornflakes. Drop by teaspoonfuls onto the prepared cookie sheets.
  • Bake for 18 minutes in the preheated oven, or until coconut is golden.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 9 g, Fat 2 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 18.3 mg, Sugar 7.1 g

CRANBERRY LIME MACAROONS



Cranberry Lime Macaroons image

It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

2 large egg whites
2/3 cup sugar
2 teaspoons vanilla extract
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
3 cups unsweetened finely shredded coconut
1/2 cup dried cranberries, chopped

Steps:

  • In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

COCONUT-CRANBERRY MACAROON



Coconut-Cranberry Macaroon image

Make and share this Coconut-Cranberry Macaroon recipe from Food.com.

Provided by Graceful Chef

Categories     Drop Cookies

Time 25m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 orange, zest of, grated
2 teaspoons vanilla
1/2 teaspoon salt
8 ounces shredded coconut

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
  • Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

Nutrition Facts : Calories 145.2, Fat 6.8, SaturatedFat 6, Sodium 156.1, Carbohydrate 20.8, Fiber 1, Sugar 19.6, Protein 1.2

COCONUT CRANBERRY MACAROONS



Coconut Cranberry Macaroons image

I just made these for my mother's cookie exchange she has every year- they came out SO cute and yummy! Got recipe from Food Network. Recipe called for unsweetened coconut - I did used sweetened and I did not sue the zest of orange (didn't have one)

Provided by greyghost

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 finely grated orange, zest of
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups shredded coconut (about 8 oz finely shredded)

Steps:

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets (cookie pans) with parchment.
  • Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
  • Toss coconut with egg mixture until completely coated.
  • Moisten finger tips with water.
  • Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
  • Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
  • Transfer to rack to cool. Serve.

Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 3.7, Sodium 83.6, Carbohydrate 11.4, Fiber 0.6, Sugar 10.7, Protein 0.6

CLEMENTINE CRANBERRY COCONUT MACAROONS RECIPE - (4.2/5)



Clementine Cranberry Coconut Macaroons Recipe - (4.2/5) image

Provided by coconutrecipes

Number Of Ingredients 8

1 1/4 cup dry organic flaked coconut
2/3 cup raw organic almonds
2/3 cup juice from fresh ripe organic clementines (about 10), reserve the peel for another recipe
1/2 cup water
1/4 teaspoon fresh ground pink salt
1 tablespoon fresh ground dried orange peel
1/2 cup raw honey
1 cup unsweetened organic dried cranberries

Steps:

  • Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind. In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally. Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste). In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots). Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week. Recipe submitted by Joelle, South Lake Tahoe, CA

COCONUT CRANBERRY YUMMIES



Coconut Cranberry Yummies image

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Steps:

  • In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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