Cranberry Confetti Gluten Free Macaroons with Cashew Lime Frosting

Let the Christmas cookies begin!  I love Christmas cookies, but am going to be a lot more creative this year to make them healthy.  With the cranberry, lime, almond, and coconut, the flavors in these gluten free macaroons will dance in your mouth and you won’t believe that they’re actually pretty healthy, fairly low glycemic, dairy free, and gluten free.  The cranberries and lime zest bring the colors of Christmas, without adding food coloring chemicals.  My kids were very excited about them, and we all think they’re some of the best cookies (healthy or not) we’ve ever had!

For the Cookies:

3/4 Cup Xylitol or Coconut Sugar

2 Cups Shredded Coconut (look for some that has only 1 ingredient, no nitrates or preservatives)

1/2 Cup Almond Flour, White Bean Flour, or Coconut Flour (I used almond…you can really use whatever kind of flour you want, but these are healthy options)

1/4 Tsp Salt

1 Tsp Baking Soda

4 Egg Whites

1/2 Tsp Almond Extract

2 Tsp Lime Zest

2 Tbsp Lime Juice

1 Tbsp Coconut Rum

1 Cup Chopped Fresh Cranberries

Preheat the oven to 350 degrees.  Combine the wet and dry ingredients in separate bowls.  Add the wet and dry ingredients and stir until combined.  Spoon onto a greased baking sheet and bake for 15-18 minutes. I like them with a little brown on the top.

For the Frosting:

1 Cup Raw Cashews

3 Tbsp Lime Juice

2 Tbsp Coconut Rum

1/2 Cup Almond or Coconut Milk

2 Tsp Lime Zest

2 Tbsp Raw Honey

Add all of the ingredients in your blender.  Blend on high until it has a thick, whipped consistency.  You may have to scrape down the sides with a spatula periodically.  Put a dollop on each cookie, then sprinkle with extra lime zest.  They can be frozen a few weeks ahead of time.  Do not frost until you are ready to serve.  Enjoy!!!