Coconut Cranberry Macaroon Food

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COCONUT-CRANBERRY MACAROON



Coconut-Cranberry Macaroon image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened 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 finger tips 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.
  • Store macaroons in a tightly sealed container for up to a week.

CRANBERRY ALMOND COCONUT MACAROONS



Cranberry Almond Coconut Macaroons image

Provided by A Family Feast

Categories     cookies

Time 1h30m

Number Of Ingredients 8

1/3 cup whole, raw almonds
3 cups lightly-packed sweetened, shredded coconut
¾ cup sugar
1/3 cup dried cranberries, roughly chopped
¾ cup egg whites (from about 4-6 large eggs)
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
4 ounces dark or semisweet chocolate

Steps:

  • In a small, dry frying pan over medium heat, lightly toast the almonds for 3-4 minutes. Remove from the heat and cool. Coarsely chop the almonds.
  • In a medium-sized, heavy bottomed saucepan, combined the coconut, sugar, chopped cranberries, chopped toasted almonds and egg whites. Stir well. Cook over medium-low heat, stirring constantly, for about 10 to 15 minutes. (Stop cooking when the mixture turns from a creamy consistency to one that is sticky and moist, but not too dry.)
  • Remove the saucepan from the heat and stir in the vanilla and almond extracts.
  • Pour the mixture into a flat baking dish, spreading it out so that it will cool. Place in the refrigerator for about ½ an hour or in the freezer for about 10 minutes if you want to speed up the process.
  • Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
  • Using a small #40 scoop (or your hands), scoop out the coconut mixture - firmly packing the macaroon mixture into the scoop - and place each mound on the baking sheet. The cookies will not spread as you cook them, so you should be able to fit most of your macaroons onto one baking sheet.
  • Bake until lightly golden - about 20 minutes (more or less depending on your oven and the size of your scoop). Place the baking sheet with the cookies still on it on a wire cooling rack and allow the cookies to cool completely on the baking sheet so that they can set up.
  • Once the cookies are cooled and firm, remove them from the baking sheet and place on the wire rack for glazing. (You can place the wire rack onto the baking sheet to collect any drips if you'd like.)
  • Melt the chocolate on the stove in a double boiler (or place a heat-safe bowl over a pan of water and bring to a boil). Stir to melt the chocolate.
  • Dip each macaroon top into the chocolate, or using a spoon, drizzle the chocolate evenly onto each macaroon. Allow the chocolate to cool and set up (you can put it in the refrigerator if you'd like to speed up the process) before eating.

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 BARS



Coconut Cranberry Bars image

Rich bars recipe with coconut, dried cranberries and brown sugar atop a buttery shortbread crust.

Provided by Land O'Lakes

Categories     Bar     Cranberry     Coconut     Fruit     Fruit     Dessert

Yield 36 bars

Number Of Ingredients 12

Crust
1 1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold Land O Lakes® Butter cut into chunks
Topping
2 cups sweetened flaked coconut
1 cup sweetened dried cranberries
3/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
3 large Land O Lakes® Eggs
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F.
  • Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
  • Combine all topping ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.

Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 70 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Sugar grams, Protein 1 grams

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

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.

CRANBERRY ALMOND MACAROONS



Cranberry Almond Macaroons image

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.

Provided by Cara Lanz

Categories     Dessert

Time 30m

Number Of Ingredients 9

6 tablespoons liquid egg whites (or 2 large egg whites)
1/2 teaspoon salt
1 teaspoon vanilla extract
14 ounces sweetened coconut
3/4 cup sweetened condensed milk
1/2 cup dried cranberries
1/2 cup sliced almonds
1 cup white chocolate chips (divided)
1 teaspoon shortening

Steps:

  • 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 1/2 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 1/2 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.

Nutrition Facts : Calories 187 kcal, Carbohydrate 21 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 4 g, ServingSize 1 serving

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 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

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