Chocolate Dipped Cranberry Coconut Macaroons

By Terri Truscello

Prep Time:

15m

Bake/Cook Time:

18m - 20m

Yield:

20 cookies

Traditional macaroons get extra festive with dried cranberries and chocolate drizzle. These gluten-free treats are perfect for your holiday table.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
In a large bowl, combine coconut, cranberries, sweetened condensed milk, and 1/3 cup sugar.
In small bowl, whip egg white, adding remaining sugar slowly, until stiff peaks. Fold into coconut mixture.
Using a 1-ounce cookie scoop, portion out macaroons, packing them tightly before placing onto cookie sheets. Bake one tray at a time for 18-20 minutes, turning halfway. Cool on cookie sheet for 10 minutes then move to wire rack to cool completely.
Prepare chocolate ganache. Dip cooled macaroons into chocolate and place on wax paper to set. Using a piping bag or parchment cone, drizzle melted chocolate onto macaroons. Add cranberries for optional garnish.

Imperial Sugar Insight

Recipe developed by Terri Truscello Miller @LoveandConfections.

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