Macaroons filled with tart cranberries, crunchy almonds, and finished with chocolate—this is a classic coconut macaroons recipe done right.
With the holidays approaching, this recipe is a perfect addition to any dessert spread. Coconut macaroons are simple to make, travel well, and pair beautifully with coffee or tea. These macaroons combine shredded coconut, dried cranberries, and sliced almonds for texture and flavor, then are finished with a glossy chocolate topping.
Last year I spent the day in the kitchen preparing an array of dishes—from turkey and pies to homemade confections—and the sweets always draw people in. This year, these Cranberry Almond Coconut Macaroons will sit among the other treats and are sure to get a moment of silence as everyone takes their first bite.
The idea for these macaroons came from a chance taste at a café after a long wait at a train station. A cranberry and almond macaroon dipped in dark chocolate inspired me: the tart cranberries, crisp almonds, and sweet coconut created a perfect balance. I set out to recreate that flavor using a reliable macaroon base adapted from Molly Wizenberg’s recipe in A Homemade Life.
Molly’s method gently cooks the coconut mixture on the stovetop until it thickens slightly, which yields tender, chewy macaroons with distinct coconut flakes. For the finish, you can spoon on a simple chocolate ganache or drizzle melted couverture chocolate—both work well depending on how polished you want the appearance to be.
Cranberry & Almond Coconut Macaroons Recipe
Inspired by Au Bon Pain. Adapted from A Homemade Life and Bon Appétit.
I like using a high-quality bittersweet chocolate for the topping; if you prefer a simpler finish, spooning a small amount of melted chocolate over each macaroon is all you need.
10 minutes
50 minutes
1 hour 30 minutes
2 hours 30 minutes
Ingredients
Macaroons
- 3 cups lightly packed sweetened shredded coconut
- ¾ cup granulated sugar
- ⅓ cup sweetened dried cranberries, roughly chopped
- ¼ cup sliced almonds
- ¾ cup egg whites (from about 4–6 large eggs)
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Ganache
- 4 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
Instructions
Place the coconut, sugar, chopped cranberries, sliced almonds, and egg whites in a heavy 2- to 3-quart saucepan and stir to combine. Cook over medium-low heat, stirring frequently, for 10 to 15 minutes. The mixture will first look creamy, then gradually dry a bit as individual coconut flakes become distinct. Stop cooking when the mixture is no longer creamy but still sticky and moist. Remove from the heat and stir in the vanilla and almond extracts. Spread the mixture in a small baking dish and chill in the refrigerator for about 30 minutes (or in the freezer for 10 minutes) to firm it up.
Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
Using your hands or a spring-loaded ice cream scoop (a 2-tablespoon scoop works well for larger macaroons), firmly pack portions of the coconut mixture into small domes. Dipping your hands or the scoop in warm water helps prevent sticking. Space the macaroons evenly on the prepared baking sheet.
Bake until evenly golden, about 27–35 minutes. Cool completely on the pan on a wire rack. If you’re impatient, a brief chill in the freezer (about 7 minutes) speeds cooling—then transfer the macaroons to the rack.
To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until hot and steaming but not boiling. Pour the hot cream over the chocolate and let sit for one minute, then stir until smooth. Spoon the warm ganache over the cooled macaroons (melted chocolate works too if you prefer a quicker set).
Refrigerate the macaroons on the rack until the ganache sets, about two hours (melted chocolate will set faster). Store the finished macaroons in an airtight container in the refrigerator for up to five days, or freeze for one to two months.
Notes
The macaroons keep up to five days refrigerated in an airtight container, or one to two months in the freezer.
Nutrition Information:
Yield:
18 Large Macaroons
Serving Size:
1 Large Macaroon
Amount Per Serving:
Calories: 183Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 61mgCarbohydrates: 20gFiber: 3gSugar: 16gProtein: 3g