Christmas baking doesn’t have to be hard. You can create beautiful cookies, without much effort, when you pick the right recipe. Each year I love to bake for our friends and family because nothing beats a homemade gift from the kitchen. This easy Cranberry Chocolate Chip Coconut Macaroons recipe is always requested from me, year after year. They’re sweet, chewy and speckled with festive fresh cranberries.
Looking for even more great Christmas baking recipes? Kids love Reindeer Peanut Butter Blossoms. For a no-bake option, Bourbon Ball Cookies are super easy. Red Velvet Stuffed Cookies are another family favorite too.
Easy Cranberry Chocolate Chip Coconut Macaroons Recipe
There’s not many steps to this recipe. You’re mixing and dropping the cookies. You don’t even have to make wet ingredients and dry ingredients. It’s a one-bowl wonder type of recipe. The hardest part is going to be cutting the fresh cranberries. They’re so small and roll around. I always just cut a few at a time and then patiently chop them. That’s it though – nothing else is too difficult!
Making These Cranberry Coconut Macaroons For A Gift
Our family loves these cookies and I’d make them anyways, but they’re a great homemade holiday gift too. You can double the recipe and pass them out as gifts. Buy some Tin Cookie Boxes, from Amazon, and you can pass them out as gifts. I make 3-4 different types of cookies and place them together in a box.
When To Buy Fresh Cranberries
What I love about this recipe is how festive the cranberries look for Christmas. You can see the red specks really shine through and they add a slightly tart taste. You can purchase fresh cranberries, in your local grocery store, starting in mid-October. They’re usually kept in stock until late December. I purchase organic fresh cranberries.
What You’ll Need From The Grocery Store:
- Fresh Cranberries
- Shredded Sweetened Coconut
- Sweetened Condensed Milk
- Semi-Sweet Chocolate Chips
How To Make These Cranberry Chocolate Chip Coconut Macaroons
Preheat the oven to 325 degrees. In a large bowl, toss the cranberries and flour together until well coated.
Add the remaining ingredients and stir until combined.
Drop heaping teaspoons of batter onto a baking sheet that’s lined with parchment paper (or a silicone baking mat).
Bake at 325 degrees for about 20 minutes, or until golden brown. Remove from sheet to cool. Store leftovers in an airtight container.