Treats With a Twist

Sweet treats from breakfast to dessert, with a healthy twist.

Cranberry Walnut Coconut Macaroons (gluten-free) [Cookie Swap!]

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This season, I participated in Lindsay’s Food Blogger Cookie Swap! It benefits Cookies for Kids Cancer, just like the posts I wrote for OXO kitchen tools did. So, of course I was totally in!

For my cookies this year, I just had to make these Cranberry Walnut Coconut Macaroons! They’ve been rolling around in my head for a couple years now, so it was about darn time that I whipped them up.

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I’ll admit, one of the most fun things about giving cookies as gifts is the packaging! I went shopping for all of my packaging (and the wrapping stuffs for all of my Christmas gifts) way before I even had any gifts for my friends and family! All about the presentation.

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Wrapping cookies in pretty paper, rustic raffia and adding festive jingle bells make your cookies look extraordinary.

Here’s a look at the three cookie packages I received:

1. AMAZING Bourbon, Brown Butter, & Vanilla Bean Shortbread from Lindsay herself.

FBCookieSwap1 These cookies were everything and more. Crazy delicate yet hearty shortbread cookies, laced with vanilla bean and then…a shot of bourbon! Yum! She’s brilliant. Of course. I stashed them in the freezer so my husband wouldn’t find them and eat them all. Sheesh, the things we ladies do to survive (yes, cookies are pertinent to my survival). 

 

 

2. SINFUL Salted Brown Sugar Toffee Cookies from Billy.

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Can I just say I’m totally obsessed with Billy now? Like, screaming, arms waving, crazy. These cookies were so incredibly moist and tender and full of flavor. Plus, um, can we talk about how he made brown sugar to include in the package and it’s the right amount to make the cookies myself?! Obsessed. “Hug a scoop of ice cream”?! Um, how about YES and hug YOU! 
I haven’t felt this way about another blogger in (well I won’t confess how long because sometimes I go through days where I want to be best friends with everyone I stumble upon, because they’re all brilliant!)… anyways, I hope he likes me too! I want to be his best friend! Not just friend, best friend. 

 

3. YUMMY Cherry and White Chocolate Macadamia Oat Cookies from Monique.

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These cookies were so deceptive! They seemed crumbly, until I bit into them! Totally moist and really flavorful! I loved the white chocolate and cherry together. What an awesome combo. And the tall jar was adorable (though it prevented her from fitting in the whole dozen cookies…which I only sound like I’m complaining because I’m selfish and want TWELVE cookies because cookies are the bomb!)! Yum!
 

Now onto my Cranberry Walnut Coconut Macaroons! Huzzah!

By the way, I don’t know why I’ve been saying “huzzah” so much lately. My mind is stuck in Medieval Times apparently. It just pops out of my mouth…fingers…  

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Cranberry Walnut Coconut Macaroons
Zing! Sweet and tart dried cranberries, walnuts, coconut and white chocolate all combine to make the perfect gluten-free Holiday Cookie. (makes 15-18 cookies)
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Ingredients
  1. 2 cups shredded, unsweetened coconut
  2. ½ cup walnuts, chopped
  3. 1/3 cup dried cranberries
  4. 1/3 cup raw sugar
  5. pinch of salt
  6. ½ tsp. coconut extract
  7. 3 egg whites
  8. 1 Tbs. water
  9. ½ cup melted white chocolate (Candy Melts or Almond Bark)
Instructions
  1. Preheat your oven to 350 degrees and line a baking sheet with parchment or a silicone mat.
  2. In a large mixing bowl, combine the egg whites and water. Use a whisk to whisk them together until frothy (2-3 min). Then, add the sugar, salt, and coconut extract and whisk them together. Finally, add the coconut, walnuts and cranberries and stir until completely combined.
  3. Use a cookie scoop (1 Tbs) to scoop up the cookie mixture (pack it in with your fingers) and drop cookies on the cookie sheet (the cookies won’t expand, so you can place them 1-2 inches apart). Bake for 18-20 minutes or until golden brown.
  4. Let the cookies cool completely on a wire rack. After they are cooled, dip the bottoms in melted white chocolate, then place them on a piece of parchment to set (approximately 30 min). Enjoy!
Notes
  1. Cookies will keep for 1 week in a tightly sealed container in the fridge, or for 3 days in a container on the counter.
Adapted from my Coconut Lime Macaroons
Adapted from my Coconut Lime Macaroons
Treats With a Twist https://www.treatswithatwist.com/

What kind of cookies are you making for the Holiday season?! If you participated in the Food Blogger Cookie Swap too, what kind did you make/receive?! 

About Melissa

I am a passionate gluten-free baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I have two kiddos, two pups, and LOVE fitness, yoga, and finding new ways to stay sustainable and green in my home.

Comments

    • Melissa says

      They’re coconut macaroons 🙂 so they’re made up entirely of coconut. Like the directions say, you pack them into the scoop so they maintain their dome shape (I’ve seen people use a flat bench-scraper and their fingers to mold them into pyramids, but mine are usually too fragile for that and I’m pretty sure THAT would lead to a major craftFAIL on my end ;0 ).
      Enjoy!! 🙂
      Melissa recently posted…Cranberry Walnut Coconut Macaroons (gluten-free) [Cookie Swap!]My Profile

  11. Heather @ Kiss My Broccoli says

    How do you make a macaroon even better? Dip that baby in some white chocolate! HUZZAH! <- For the record, that is the FIRST and probably last time I will ever say that! 😉 But seriously, these look amazing! And I love al the cookies you received…those shortbread ones? Yeah, those are gonna have to happen in my kitchen for sure! What is it with me and boozy foods? Light a moth to a flame! Lol
    Heather @ Kiss My Broccoli recently posted…Peanut Butter Mug CakeMy Profile

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