Coconut-Cranberry Macaroon

Total Time:
55 min
Prep:
5 min
Inactive:
30 min
Cook:
20 min

Yield:
about 24 cookies
Level:
Easy

Ingredients
  • 2/3 cup sugar
  • 2 large egg whites, lightly beaten
  • 1/2 cup dried cranberries, finely chopped
  • Finely grated zest of 1 orange
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 3 cups (about 8 ounces) finely shredded unsweetened coconut
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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    This recipe is featured in:

    12 Days of Cookies