Cranberry Chocolate Chip Macaroons
Cranberry Chocolate Chip Macaroons are a delightful cookie with a toasted shredded coconut exterior and a chewy interior. The tangy bits of fresh cranberries and mini chocolate chips are a mouthwatering combination sure to satisfy any coconut cookie lover. Dip them in melted chocolate for a real treat or leave the plain, either way you'll love these Cranberry Chocolate Chip Macaroons!
Servings: 30 to 36 macaroons
Ingredients
- 1 cup fresh cranberries, finely chopped
- ⅔ cup all-purpose flour
- 1 (14 oz) bag shredded sweetened coconut
- 1 (14 oz) can sweetened condensed milk
- ½ cup mini semi-sweet chocolate chips
- 1 tsp pure vanilla extract
- ½ tsp salt
- 2 cups semi-sweet chocolate chips, optional to melt for dipping or decorating (*see notes)
Instructions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone mats. In a large bowl, add the chopped fresh cranberries and flour together; stir to coat with a rubber spatula or spoon. Add the shredded coconut, sweetened condensed milk, mini chocolate chips, vanilla, and salt; mix well.
- Using a 18/8-cookie scoop (small scoop), form 15-18 balls per prepared baking sheet. Bake for 20 minutes or until golden brown. Remove from oven and cool completely before serving. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Notes
- To make Cranberry Chocolate Chip Chocolate-Dipped Macaroons: Melt 2 cups semi-sweet chocolate chips in the microwave for 45 seconds, stir and continue for 15 seconds more if needed. Immediately dip the cooled macaroons in the melted chocolate and/or drizzle the melted chocolate over each macaroon, then place on parchment to let the chocolate harden. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.