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Its that time of the year again! Cookies, carols, lights and cheer everywhere and hubbs off from work keeping me super busy:). And I managed to whip up these simple cookies for Kristy’s Cookie Swap Party.
Kristy whips up delicious fare at Keepin It Kind. She whips up a whole lot of delicious comfort food from Tacos, Sandwiches, Salads, Pizzas, casseroles, Amazing breakfasts and so much more. If you missed her most incredible creation for the Vegan chopped challenge, you can find the Sweet and Salty Ice cream layer cake with Balsamic Beet Sorbet, Mango Lassi Ice Cream, Salted Maple Caramel Crunch, Coconut Pound Cake layers here. This cake, this cake! gives you an insight into what else you can find on Kristy’s blog and how good vegan food can be!
Kristy is hosting an amazing Cookie Swap party all December! Lots of bloggers, lots of cookies, tons of holiday baking options. Thank you for having me over Kristy:).
Christmas used to be a smaller affair in India while growing up. The main celebrations were Diwali and other festivals during October/November. We had friends and neighbors who celebrated Christmas and always shared their goodies. After a load of sugar Indian sweets, December used to be about cookies, fruit cakes, short breads, Jam thumbprints and Macaroons. I didnt know of any other fancy holiday cookies till I started baking my own and looking around at the fun sugar high:) Can you imagine not knowing about gingerbread folk for about 20 years!
Mix in all wet ingredeints.
Add dry, mix and Chill.
Scooped and ready to bake.
Coconut macaroons scream festive already. These macaroons have some dried cranberries and pistachios, my favorite combination, to take them to a whole new level. Easy, delicious and perfect right out of the oven.
More Cookies from my blog.
Baked..
Happy holidays to everyone!
**Get the recipe on Kristy’s blog here!!** or below
Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy's Cookie Party. Glutenfree Vegan Recipe
These Coconut Macaroons are super easy, have Orange Zest, cranberries and pistachios. Vegan Gluten-free Recipe
Ingredients
Wet
- 2 Tablespoons agave syrup
- 2 Tablespoons orange marmalade, or orange zest and 2 Tablespoons agave/maple
- 2 Tablespoons ground raw sugar, or sweetener of choice
- 2 Tablespoons coconut milk
- 1/8 teaspoon sea salt
- 1/8 teaspoon ginger powder, optional
Dry
- 1 cup dried coconut flakes
- 1/4 cup brown rice flour, or other flour of choice. I usually use spelt if not making gf
- 3/4 teaspoon baking powder, optional
- 1/4 cup each or more of cranberries and chopped pistachios
Instructions
- In a bowl, mix all the wet ingredients.
- Add in the dry and mix well.
- Chill dough for 15 minutes.
- (If the dough is very wet and squishy after chilling, add a bit more dry ingredients -coconut flakes and flour to make it into a slightly stiff but not dry dough)
- Using a scoop or Tablespoon measure, scoop out the mixture. Scoop it out so it gets tightly packed. Or press with your fingers before placing on parchment.
- Invert the scoop and tap to place on parchment.
- Dip the scoop in water before every scoop for less mess. or grease with oil after every 2-3 scoops.
- Bake at preheated 350 degrees F / 180ºc for 14-16 minutes depending on the size of the scoop until slightly golden.
- They burn very easily, so keep an eye after 14 minutes. Turn the sheet around at 14 minutes.
- Cool for 5 minutes, devour.
Notes
Nutritional values based on one serving
Nutrition
Calories: 71kcal, Carbohydrates: 10g, Fat: 3g, Saturated Fat: 3g, Sodium: 23mg, Potassium: 54mg, Fiber: 1g, Sugar: 6g, Vitamin C: 0.2mg, Calcium: 10mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Hi! I’m excited to make these for my niece! Wondering if the recipe calls for whole fresh cranberries or “craisins”. Thanks! I’ve never worked with fresh cranberries before.
craisins.
These are AMAZING! This is the third gluten-free cookie recipe of yours I’ve made in the past 3 weeks or so (1st were Chickpea Flour Choc Chip & 2nd was Almond Butter Oatmeal). These did NOT disappoint. We LOVE macaroons in this house so we are particular. I don’t know if I ever would have come up with this flavor/ingredient combination on my own but I had all of the ingredients on hand (including an orange marmalade with ginger stem in it!) I even bought a cookie scoop just for these (lifelong baker but I’ve never owned one!) I really think the scoop made a big difference as the cookies were uniform (for even baking) & I was able 2 really pack the dough in so the cookies didn’t fall apart. Thanks again for your AWESOME recipes! (By the way, I bought your cookbook before I was following you on Facebook & your website – LOVE it!)