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    Home » cookie

    Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy’s Cookie Party. Glutenfree Vegan Recipe

    Published: Dec 18, 2012 · Modified: Jan 23, 2018 by Richa 31 Comments

    Jump to Recipe   Print Recipe
    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.
     
    Jump to Recipe   

      

    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 

     
     

    Recipe Card

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    5 from 2 votes

    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
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Cookie
    Cuisine: American
    Servings: 16
    Calories: 71kcal
    Author: Vegan Richa

    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 (0.13 teaspoon) sea salt
    • 1/8 teaspoon (0.13 teaspoon) ginger powder optional

    Dry

    • 1 cup (85 g) dried coconut flakes
    • 1/4 cup (39.5 g) brown rice flour or other flour of choice. I usually use spelt if not making gf
    • 3/4 teaspoon (0.75 teaspoon) baking powder optional
    • 1/4 cup (30.75 g) 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

    Nutrition Facts
    Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy's Cookie Party. Glutenfree Vegan Recipe
    Amount Per Serving
    Calories 71 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 3g19%
    Sodium 23mg1%
    Potassium 54mg2%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 6g7%
    Vitamin C 0.2mg0%
    Calcium 10mg1%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

     


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    1. TIffin

      November 28, 2018 at 5:57 am

      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.

      Reply
      • Richa

        November 28, 2018 at 10:04 am

        craisins.

        Reply
    2. TJ

      August 31, 2016 at 10:11 am

      5 stars
      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!)

      Reply
    3. Kandy

      December 10, 2015 at 7:50 pm

      I was wondering if it is canned coconut milk or the carton of coconut milk? This was asked in 2014 but I do not see any response. Hopefully we can find out, thank you!

      Reply
      • Richa

        December 10, 2015 at 8:04 pm

        any would work.

        Reply
    4. Ellen Lederman

      February 19, 2015 at 6:37 pm

      Fabulous! Made with spelt flour. And easy to make. Sometimes I find macaroons dry and tasteless, but not these with the Richa magic!

      Reply
    5. trina

      December 05, 2014 at 5:24 am

      I am going to sound goofy, is it the coconut milk in the can or the refrigerator coconut milk, thanks

      Reply
    6. pallavi

      February 11, 2013 at 1:44 am

      I baked these ..came out awesome. Thanks Richa

      Reply
    7. Jeanne Muir

      January 19, 2013 at 5:57 pm

      I made these, and they taste fab but they spread all over the baking sheet, and became gummy quickly. It seems to me like there should be more rice flour, or more coconut. Any thoughts?

      Reply
      • Richa

        January 19, 2013 at 7:44 pm

        Thank you for the feedback Jeanne. Could be that the dry ingredients did not absorb most of the wet. I m not sure. Mine have never spread. I will add a note with the recipe to add more dry(coconut flakes or flour) to get a dough which is stiff and not easily squished.
        I used dark organic agave and a locally made marmalade, which were both very thick. Also, try using oil to grease the scoop and tightly pack it. Hope it works out the next time 🙂

        Reply
    8. Alea Milham

      December 31, 2012 at 9:22 am

      I have never thought to add cranberries and/or pistachios to macaroons before. What a delicious idea! Thanks for sharing it with the Hearth and Soul Hop!

      Reply
    9. Cindy Gordon

      December 30, 2012 at 2:35 am

      OH YUM!! I’d love to have you link them up at Gluten Free Fridays!! 🙂

      Reply
    10. Kristy

      December 27, 2012 at 12:51 am

      Thank you again for participating in the cookie swap- It truly means so much to me and these cookies are such an incredible addition. xo

      Reply
    11. A Terrified Law Student

      December 25, 2012 at 3:37 pm

      This comment has been removed by the author.

      Reply
      • Richa

        December 25, 2012 at 6:52 pm

        You can use whole wheat flour or any other flour too.

        Reply
    12. lysa jordan

      December 22, 2012 at 2:48 pm

      They look super delicious 🙂 All your cookie recipes too…Beautiful photos also.

      Reply
      • Richa

        December 23, 2012 at 5:59 am

        Thank you Lysa! Happy holidays to you 🙂

        Reply
    13. vedgedout.com

      December 21, 2012 at 7:15 am

      I think those are some of the prettiest cookies I’ve ever seen. Love them! Happy Holidays my dear. I’ll be thinking of you 🙂

      Reply
      • Richa

        December 22, 2012 at 7:43 am

        Thanks Somer! Happy holidays to you too:)

        Reply
    14. Nithiya

      December 19, 2012 at 5:18 pm

      These look yum!! Gotta make a batch of these…can’t wait!!

      Reply
      • Nithiya

        December 23, 2012 at 5:22 am

        Hi Richa, I don’t think I found the temp settings for these cookies. Did you set it at 325F or 350F?

        Reply
      • Richa

        December 23, 2012 at 5:58 am

        I baked at preheated 350 degrees F. If you are not sure about your oven, you can bake at 325. It will take 16 minutes or a few minutes more with less chance of burning:).

        Reply
    15. Veena Theagarajan

      December 19, 2012 at 9:13 am

      so soft and love presentation
      https://great-secret-of-life.blogspot.com

      Reply
    16. Easy (EZ) Editorial Calendar

      December 19, 2012 at 5:55 am

      Yummy yummy!!! looks soft!!!Thank you so much for sharing this:)

      Did you get a chance to check the website http://www.ezedcal.com/ta to manage editorial calendar easily for your blog and show your editorial calendar in your blog easily (optional)
      Thanks & Regards
      Malar

      Reply
    17. Shannon

      December 18, 2012 at 9:05 pm

      Yum! I love macaroons! Coconut is such a perfect flavor, and then cranberries just throw it over the top.

      Reply
      • Richa

        December 23, 2012 at 5:59 am

        Thanks Shannon. I love the chewy sweet and sour cranberries in these a lot!

        Reply

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