Cranberry-Pistachio Macaroons

Cranberry-Pistachio Macaroons

Cranberry-Pistachio Macaroons | Becca Bakes (

Hannukah and Thanksgiving won't fall on the same day for another 79,000 years so I had to make something to honor the glorious mash-up that is Thanksgivukkuh. Coconut macaroons are loved by Jews because of their lack of flour and leavening, meaning they can be eaten during the holiday of Passover. I always grouped them in somewhere between rugelach and hamentashen as a standard Jewish dessert. The dried cranberries are an obvious nod to our favorite turkey dressing (but not the kind that makes a weird "sploosh" noise coming out of a can, yuck!) and the pistachios add a bit of crunch and salt. Half-dipped in dark chocolate, a batch of these meringue-like cookies can be prepped, mixed, and baked in under 20 minutes. That is some seriously sweet speed. Happy Thanksgivukkuh everyone!!

Cranberry-Pistachio Macaroons | Becca Bakes (
Cranberry-Pistachio Macaroons | Becca Bakes (
Cranberry-Pistachio Macaroons | Becca Bakes (

Cranberry Pistachio Macaroons
Level of Difficulty: Beginner


  • 2 cups sweetened shredded coconut
  • 1 pinch kosher salt
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 cup shelled pistachios, crushed
  • 1/3 cup dried cranberries
  • 6-8oz dark chocolate


  1. preheat oven to 350 degrees, line a baking sheet with parchment paper
  2. In a medium bowl, combine coconut and salt
  3. In a small bowl, lightly whisky egg whites and vanilla. Then add to coconut mixture and stir until evenly coated
  4. Mix in the chopped pistachios and cranberries
  5. Scoop two tablespoons of mixture on to baking sheet and shape into an oval, repeat with the rest.
  6. Bake 12-14 minutes or until golden. Transfer cookies to a cooling rack
  7. Once the cookies are fully cooled, melt dark chocolate in a double boiler and dip half the cookies in it. I found it was helpful to use a spoon to do this part.

Adapted from: The Hobby Room Diaries
Photos by: Zac Wolf Photography

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