Traditional macaroons get extra festive with cranberries, orange zest and dark chocolate. These cookies have a toasted shredded coconut outer shell and a flavorful, tangy, chewy interior.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Serves: Approximately 30 cookies depending on size

Ingredients:
2/3 cup all-purpose flour
1 cup rinsed and finely chopped fresh cranberries
Zest of one large orange
1, (14 oz) bag shredded sweetened or unsweetened coconut
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 14-ounce can sweetened condensed milk
1/2 cup semi-sweet or dark chocolate chips

What to do:
Preheat oven to 325° F. Line two baking sheets with parchment paper or treat with cooking spray; set aside.
In a large mixing bowl, toss the cranberries and flour together, then add the orange zest, stir to coat. Making sure to distribute the zest evenly throughout. It’s now the coconuts turn, also coating it with flour mixture. Last add in the salt and chocolate chips, coat those as well with the flour mixture. Add in the vanilla and sweetened condensed milk making sure to mix and combine well.
Using a #40 scoop or two spoons, place the cookies about two inches apart onto the baking sheets. Bake for about 20- 30 minutes (ovens very) or until the tops, edges and bottoms are a crispy golden delicious brown. Transfer cookies to a cooling rack. Store in an airtight container at room temperature for up to a week or in the freezer for up to 4 months..

Tips:

You can dip the bottoms in chocolate for that extra treat or just leave plain.
Melt 1 bag or 2 cups chocolate chips in a microwave safe bowl for 30 seconds, stir, then continue to microwave for 10 second intervals until completely melted. Dip your cooled Macaroon cookie bottoms into the melted chocolate, place on parchment paper to harden. You could also drizzle the tops with the extra chocolate.