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

Its that time of the year again! Cookies, carols, lights and cheer everywhere and hubbs off from work keeping me…

Ready 40 minutes
Serves 16
Prep 20 minutes
Cook 20 minutes

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

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

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

Serves 16
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

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

1
In a bowl, mix all the wet ingredients.
2
Add in the dry and mix well.
3
Chill dough for 15 minutes.
4
(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)
5
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.
6
Invert the scoop and tap to place on parchment.
7
Dip the scoop in water before every scoop for less mess. or grease with oil after every 2-3 scoops.
8
Bake at preheated 350 degrees F / 180ºc for 14-16 minutes depending on the size of the scoop until slightly golden.
9
They burn very easily, so keep an eye after 14 minutes. Turn the sheet around at 14 minutes.
10
Cool for 5 minutes, devour.