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Betty Made This: Cranberry Macaroons

cranberry macaroons

This is an adaption of a recipe from a cookbook that I have, I absolutely love these & they never seem to last long when I make them. There are so many different types of macaroon, but these ones are the coconut variety.

The cranberries add a sharp sweetness, but you can add any fruit you wish or leave it out completely. The next batch I make will almost certainly be drizzled with some dark chocolate! The measurements for this recipe are in cups, I have never got round to weighing as it is so easy just to use the cups.


½ cup ground almonds

2 cups desiccated coconut

¼ cup honey

¼ cup marmalade

cranberry macaroons½ to 1 cup of cranberries

2 egg whites



  1. In a large bowl mix together the desiccated coconut and ground almonds.
  2. Then stir in the honey, marmalade and cranberries.
  3. In a separate bowl whisk the egg whites until they reach stiff peaks.
  4. Fold the egg whites into the coconut mixture.
  5. On your lined baking tray, drop spoonfuls of the mixture into little rounds. They don’t spread so don’t worry about them being too close together.

180c/gas 4

15-20 minutes

Baking tray.



About Betty Butcher (21 Articles)
Cycling mad cake maker - but not necessarily at the same time