Sweet, inviting, and made for sharing, Zesty Coconut Macaroons with Cranberries and Pistachios for Kristy's Cookie Party. Glutenfree Vegan Recipe is a vegan, vegetarian American cookie made with agave syrup, orange marmalade, and ground raw sugar in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Yield: 16
- Category: Cookie
- Cuisine: American
Ingredients
Wet
- 2 Tablespoons agave syrup
- 2 Tablespoons orange marmalade (or orange zest and 2 Tablespoons agave/maple)
- 2 Tablespoons ground raw sugar (or sweetener of choice)
- 2 Tablespoons coconut milk
- 1/8 teaspoon sea salt
- 1/8 teaspoon ginger powder (optional)
Dry
- 1 cup dried coconut flakes
- 1/4 cup brown rice flour (or other flour of choice. I usually use spelt if not making gf)
- 3/4 teaspoon baking powder (optional)
- 1/4 cup each or more of cranberries and chopped pistachios
Method
- In a bowl, mix all the wet ingredients.
- Add in the dry and mix well.
- Chill dough for 15 minutes.
- (If the dough is very wet and squishy after chilling, add a bit more dry ingredients -coconut flakes and flour to make it into a slightly stiff but not dry dough)
- Using a scoop or Tablespoon measure, scoop out the mixture. Scoop it out so it gets tightly packed. Or press with your fingers before placing on parchment.
- Invert the scoop and tap to place on parchment.
- Dip the scoop in water before every scoop for less mess. or grease with oil after every 2-3 scoops.
- Bake at preheated 350 degrees F / 180ºc for 14-16 minutes depending on the size of the scoop until slightly golden.
- They burn very easily, so keep an eye after 14 minutes. Turn the sheet around at 14 minutes.
- Cool for 5 minutes, devour.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
