Macaroons filled with sweet cranberries and sliced almonds, finished with a chocolate topping — a classic and easy coconut macaroons recipe that’s bright, chewy, and perfect for holidays or any occasion.
In the United States, the holiday season is close, and it’s my favorite time to bake indulgent treats. I love cooking while friends and family gather, and these Cranberry & Almond Coconut Macaroons are one of those little desserts that disappear fast. They’re a wonderful addition to a dessert table or a holiday cookie plate.
Last year I spent the day cooking a long menu — turkey, homemade marshmallows, pies and lots of sides — and I was proud of the sweets we served. This year I’m making these macaroons to sit alongside the other snacks while people chat and nibble. They tend to quiet the room for a moment when everyone takes their first bite.
The inspiration came from a cranberry almond macaroon I once bought at a café. It was lightly dipped in dark chocolate and studded with chopped cranberries and sliced almonds. The balance of sweet coconut, tart cranberries and toasty almonds was irresistible, so I adapted a favorite coconut macaroon method to recreate that texture and flavor.
This version is based on a simple stovetop method that cooks the coconut with egg whites and sugar until the mixture becomes tacky and slightly drier, making it easy to shape and bake. Once baked to a light golden color and cooled, each macaroon is finished with a spoonful of chocolate ganache or melted chocolate for a shiny, rich topping.
The recipe is straightforward and forgiving. You can spoon warm ganache over the cooled macaroons or drizzle melted chocolate for a more casual look. Either way, the tart cranberries and crunchy almonds contrast beautifully with the chewy coconut and chocolate.
Cranberry & Almond Coconut Macaroons Recipe
Inspired by Au Bon Pain, adapted from A Homemade Life and Bon Appétit
For the chocolate, Valrhona Manjari is a favorite if you prefer a higher-quality bittersweet option. If you plan to spoon melted chocolate onto the macaroons, you only need about 2 ounces.
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 look creamy at first, then gradually become less creamy and a bit drier as individual coconut flakes become visible. 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. Scrape the mixture into a small baking dish, spread it out, and chill in the refrigerator for about 30 minutes (or for about 10 minutes in the freezer) to firm slightly.
Preheat the oven to 300ºF and line a baking sheet with parchment paper.
Using your hands or a spring-loaded ice cream scoop (a 2-tablespoon capacity works well for larger macaroons), scoop and firmly pack the coconut mixture into small domes. A bowl of warm water to wet the scoop or your hands helps prevent sticking. Space the macaroons evenly on the baking sheet.
Bake until evenly golden, about 27–35 minutes. Cool completely on the pan set on a wire rack (or, if impatient, place the pan in the freezer for about 7 minutes). Remove the macaroons and set them on the rack with a baking sheet underneath to catch drips.
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 1 minute, then stir until smooth. Spoon the warm ganache (or melted chocolate) over each macaroon. If needed, gently shake the rack to even the chocolate.
Refrigerate the macaroons until the ganache sets, about 2 hours (melted chocolate will set faster). Store the finished macaroons in an airtight container in the refrigerator or freeze for longer storage. If you freeze macaroons finished with ganache, avoid freezing those finished with only melted chocolate, as it can develop a sheen.
Notes
The macaroons keep up to 5 days in an airtight container in the refrigerator and 1–2 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