Coconut-Cranberry Macaroon Recipe

 

Cranberry Macaroons are a delicious cookie for any time of the year! They are vegan, gluten free and can be made raw. A healthier alternative to the traditional macaroon!

 

Ingredients

  • 1 1/2 cups  shredded unsweetened coconut
  • 2/3 cup  almond flour
  • 1/4 cup pure maple syrup
  • 3 tablespoons  coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • 1/4 cup dried cranberries (naturally sweetened or unsweetened)

Instructions

Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add the coconut, almond flour, maple syrup, coconut oil, vanilla extract and sea salt to a food processor. Pulse until well blended and the mixture starts to clump. Add the cranberries and pulse three or four times. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up to 10 days. (see notes for completely raw version)

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