Ironic Christmas Macaroons
Recipe type: Christmas cookies!
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Adding candied ginger, toasted pecans, and chopped cranberries to my macaroon recipe may sound ironic, but it was total success! These cookies are chewy, crunchy, and satisfying, and freeze well. And they are sugar-free!
  • 14 oz sweetened coconut, blended a bit
  • ⅓ cup honey (raw, if possible)
  • 5 large egg whites
  • ¼ tsp salt
  • ½ tsp almond extract
  • ½ cup cranberries, chopped fine in the blender
  • ¼ cup toasted pecans*, chopped
  • ¼ cup candied ginger, chopped well
  • semi-sweet chocolate chips, melted, for drizzling (optional)
  1. Preheat oven to 325 degrees, and line a cookie sheet with parchment paper.
  2. Toast pecans* until aromatic, chop, and set aside.
  3. Chop cranberries in the blender, set aside.
  4. Chop candied ginger and set aside.
  5. Use blender or food processor to process coconut into finer shreds and (you guessed it) set aside.
  6. Whip egg whites well, until frothy, adding honey and almond extract.
  7. Mix together all ingredients, with a gentle hand, and then use a spoon to plop out small mounds on a parchment-lined cookie sheet.
  8. Bake cookies for 25 to 30 minutes, until they look a bit toasted on top.
  9. Let cookies rest on the sheet for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the cookie sheet), as they’ll be hard to move right out of the oven.
  10. These cookies will firm up as they cool, if, that is, they last that long.
  11. If desired, melt some chocolate chips and drizzle over the tops.
  12. *To toast pecans: Turn your stovetop on, and dump them into a cast iron pan. Cook, stirring nearly constantly (they do like to burn) on medium heat for about 10 minutes, or until aromatic and golden. If they get black, you've cooked them too long, fyi. Toasting nuts is risky business.
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