Coconut-Cranberry Macaroon

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yum! and super easy!

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I think this cookie is a show stopper. I made them, adding an additional egg white, and then dipped the bases in dark chocolate. I had some mandarin oranges and used the zest of one of those (so probably less zest than in a large orange. I formed them keeping my fingertips wet with water, using a small cutting board to press into the pyramid shape. Mine were getting pretty brown on the top/edges, so I cooked 6 min then reduced the heat to 325 and finished cooking. they released fine off of parchment paper. These cookies tasted delicious and also will look fantastic on a cookie tray!

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I bake about a dozen different kinds of cookies through the holidays and this is one of the favorites.

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Yummy, will be repeating this holiday season. People really like them, even those who said they didn't care for macaroons. Finding unsweetened coconut wasn't to hard. Finding it at a reasonable price was. Had to bite the bullet on the price and just do it. If you plan ahead it is easy to find online.
To GlutenFreeDairy....I am sure you figured this out by now....8ou. refers to weight if the coconut....cup refers to volume. So a half pound of coconut should be equal to abount 3 cups. Everyone has measuring cups, not all have scales.....happy cooking!

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I am confused about the amount of shredded unsweetened coconut!!! It calls for 3 cups and in brackets (about 8 ounces. In my measurements 8 ounces equals 1 cup so is it 24 ounces - 3 cups or 8 ounces - 1 cup of coconut??? Help!!!

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This cookie is a big hit at our house! This year I forgot to buy unsweetened coconut so I used a bag of sweetened coconut. It makes a difference -- last year with unsweetened coconut the cookie did not weep as much around the edges during baking; this year there was much more oozing. Making the pyramids takes a few trials, but the effect is wonderful to add interest to a tray of cookies. My husband's idea works great: use your counter top to flatten each side; turn and press all sides. Keep a bowl of water handy to rinse your fingers in. And use parchment paper; the cookies come off easily.

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I love this recipe. My best friend decided to do a cookie exchange and I had to come up with a recipe ASAP. I rarely bake and did not want to have to purchase a million ingredients that I would have left on hand for months to come just to be thrown out. This recipe was wonderful because the ingredients were basic and I had nothing leftover to store and throw out later.

I could not find unsweetened coconut so I cut the sugar to 1/3 cup and used about 3/4 cup of cranberries. I kept the orange zest which I thought made these taste fantasic! I also made a second batch, but omitted the cranberries and zest and used chopped walnuts instead. These were also fantastic.

I will surely use this recipe again, these were quick and easy and I did not bother to make pyramids (I had mounds. They also popped off the parchment paper with ease.

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This recipe was a hit at my friends' cookie swap... I would say that they are a teeeeny bit sweet, and you could cut the sugar and up the cranberries for a nice tart sweetness!

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i liked this recipe, actually. to get the shape, i stuck a spoon in water and used the back to shape it. it was a little runny on the bottom of the cookie sheet (my fault, but after they cooled, i just snipped off any extra with a scissor. then after completely cooled, i dipped the bottoms in dark chocolate, placed them on parchment, then in the refrigerator to settle. my guests went nuts and fought over who would take them home.

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unfortunately I couldn't taste much else, next time I would only use 1/4 of the zest. I had some hazelnuts on hand, so I chopped them with the cranberries in my mini chopper...would have been good to taste all the flavors...