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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!
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!
OH YUM!! I’d love to have you link them up at Gluten Free Fridays!! 🙂
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
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You can use whole wheat flour or any other flour too.
They look super delicious 🙂 All your cookie recipes too…Beautiful photos also.
Thank you Lysa! Happy holidays to you 🙂
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 🙂
Thanks Somer! Happy holidays to you too:)
These look yum!! Gotta make a batch of these…can’t wait!!
Hi Richa, I don’t think I found the temp settings for these cookies. Did you set it at 325F or 350F?
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:).
so soft and love presentation
https://great-secret-of-life.blogspot.com
Yummy yummy!!! looks soft!!!Thank you so much for sharing this:)
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Thanks & Regards
Malar
Yum! I love macaroons! Coconut is such a perfect flavor, and then cranberries just throw it over the top.
Thanks Shannon. I love the chewy sweet and sour cranberries in these a lot!