Recipe courtesy of Food Network Kitchen
Save Recipe Print
Coconut-Cranberry Macaroon
Total:
55 min
Prep:
5 min
Inactive:
30 min
Cook:
20 min
Yield:
about 24 cookies
Level:
Easy
Total:
55 min
Prep:
5 min
Inactive:
30 min
Cook:
20 min
Yield:
about 24 cookies
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.

Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

Store macaroons in a tightly sealed container for up to a week.

More from:

12 Days of Cookies

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Coconut Macaroons

Recipe courtesy of Food Network Kitchen

Coconut Macaroons

Recipe courtesy of Ina Garten

Paradise Macaroons

Recipe courtesy of Alton Brown

Snow-Capped Macaroons

Recipe courtesy of Food Network Kitchen

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Macaroons

Recipe courtesy of Marie Kimball

Macaroons

Recipe courtesy of Martha Stewart

Macaroons

Recipe courtesy of Marie Kimball

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.