Coconut Cranberry Macaroons


  • 400g sweetened shredded coconut
  • 400g (or, 400ml) sweetened condensed milk
  • 1 teaspoon vanilla or almond extract
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon salt
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries, roughly chopped
  • 1 cup bittersweet chocolate chips, melted
  • 1 cup white chocolate chips, melted


Preheat oven to 220c. Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract.

In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form.

Fold in egg whites to coconut mixture.

Using a small ice cream scoop, scoop cookies onto baking sheet 1-inch apart.

Bake for 25-30 minutes, rotating the pan halfway through.

Let cool for 10 minutes.

Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.


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