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
Servings: 16
Calories: 71kcal
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.
Shannon says
December 18, 2012 at 9:05 pmYum! I love macaroons! Coconut is such a perfect flavor, and then cranberries just throw it over the top.
Richa says
December 23, 2012 at 5:59 amThanks Shannon. I love the chewy sweet and sour cranberries in these a lot!
Easy (EZ) Editorial Calendar says
December 19, 2012 at 5:55 amYummy 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
Veena Theagarajan says
December 19, 2012 at 9:13 amso soft and love presentation
http://great-secret-of-life.blogspot.com
Nithiya says
December 19, 2012 at 5:18 pmThese look yum!! Gotta make a batch of these…can’t wait!!
Nithiya says
December 23, 2012 at 5:22 amHi Richa, I don’t think I found the temp settings for these cookies. Did you set it at 325F or 350F?
Richa says
December 23, 2012 at 5:58 amI 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:).
vedgedout.com says
December 21, 2012 at 7:15 amI think those are some of the prettiest cookies I’ve ever seen. Love them! Happy Holidays my dear. I’ll be thinking of you 🙂
Richa says
December 22, 2012 at 7:43 amThanks Somer! Happy holidays to you too:)
lysa jordan says
December 22, 2012 at 2:48 pmThey look super delicious 🙂 All your cookie recipes too…Beautiful photos also.
Richa says
December 23, 2012 at 5:59 amThank you Lysa! Happy holidays to you 🙂
A Terrified Law Student says
December 25, 2012 at 3:37 pmThis comment has been removed by the author.
Richa says
December 25, 2012 at 6:52 pmYou can use whole wheat flour or any other flour too.
Kristy says
December 27, 2012 at 12:51 amThank you again for participating in the cookie swap- It truly means so much to me and these cookies are such an incredible addition. xo
Cindy Gordon says
December 30, 2012 at 2:35 amOH YUM!! I’d love to have you link them up at Gluten Free Fridays!! 🙂
Alea Milham says
December 31, 2012 at 9:22 amI 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!
Jeanne Muir says
January 19, 2013 at 5:57 pmI 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?
Richa says
January 19, 2013 at 7:44 pmThank 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 🙂
pallavi says
February 11, 2013 at 1:44 amI baked these ..came out awesome. Thanks Richa
trina says
December 5, 2014 at 5:24 amI am going to sound goofy, is it the coconut milk in the can or the refrigerator coconut milk, thanks
Ellen Lederman says
February 19, 2015 at 6:37 pmFabulous! Made with spelt flour. And easy to make. Sometimes I find macaroons dry and tasteless, but not these with the Richa magic!
Kandy says
December 10, 2015 at 7:50 pmI 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!
Richa says
December 10, 2015 at 8:04 pmany would work.
TJ says
August 31, 2016 at 10:11 amThese 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!)
TIffin says
November 28, 2018 at 5:57 amHi! 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.
Richa says
November 28, 2018 at 10:04 amcraisins.