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
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
- preheat oven to 350 degrees, line a baking sheet with parchment paper
- In a medium bowl, combine coconut and salt
- In a small bowl, lightly whisky egg whites and vanilla. Then add to coconut mixture and stir until evenly coated
- Mix in the chopped pistachios and cranberries
- Scoop two tablespoons of mixture on to baking sheet and shape into an oval, repeat with the rest.
- Bake 12-14 minutes or until golden. Transfer cookies to a cooling rack
- 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.