Monday, November 29, 2021

Winter Fruit Macaroons

Yesterday was the first Sunday in Advent so that means it's time to start Christmas baking! We haven't yet decorated at our house, or purchased a Christmas tree (we still get a live one every year!), but you can bet I have already made the list of what I'll be baking this year. 

I loved making (and let's be real -- eating!) these cookies. They are easy, but so so delicious. And they are really different from anything I've made before or what I typically see on a Christmas cookie tray. I adapted the recipe using some different winter fruits and nuts, based on personal preference. I include all the options in the recipe below, so you can pick what you like! (I used figs and pecans instead of dates and walnuts.)

Plus, as noted in the title, these cookies have FRUIT!  So even if you eat too many, you can console yourself with that. 

These cookies are also gluten free, which is helpful if you have friends or family members that can't/don't eat flour. I always like to include a cookie or two that can be enjoyed by everyone. 

Finally, these cookies freeze really well, which means you can bake them this week and then save them for Christmas week. I love it when I can make some varieties ahead and they stay fresh and nice in the freezer.

So, whip up some of these beauties, and let's get the baking season started!

Winter Fruit Macaroons

1 - 14 oz. can sweetened condensed milk
2 1/4 cups sweetened shredded coconut
2 1/4 cups coarsely chopped dates OR dried figs
1 1/2 cups coarsely chopped walnuts OR pecans
3/4 cups dried cherries 
3/4 cups dried cranberries
3/4 tsp. vanilla

In a large bowl, combine the sweetened condensed milk, coconut, dates or figs, nuts, cherries, cranberries and vanilla.
Mix well until all the ingredients are incorporated.

Drop by tablespoonfuls onto parchment-lined baking sheets.
Bake at 350 for 8-10 minutes, or until light brown. Cool on pans for 5 minutes, then remove to a wire rack to cool completely. 

Store in an airtight container. 

Cookies can be frozen. Layer in a container with parchment or wax paper in between each layer of cookies. Thaw completely before serving. 

Makes about 6 dozen. 

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