Photo: Coconut-Cranberry Macaroon Recipe
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.
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By Sheroles
on December 02, 2012
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These were the best macaroons I've ever tasted! If I'd known they were so easy I would have been making them a long time ago! I liked this recipe because the unsweetened coconut made them not as cloyingly sweet as macaroons I've had before. They were a big hit at my office. The recipe as given is perfect!
The second time I made them, I got festive and added green food coloring and sprinkles to the batter to make them look like Christmas trees. I also formed them into wreathes and formed shapes with cookie cutters before baking. The browning took away some of the effect. The wreathes definitely needed less cooking time, and in my opinion the sprinkles made them unpleasantly sweet. But I think this could work just adding the food coloring, using a lower temp., and maybe decorating after baking.
By mollybyrne
Marshall, MI
on December 19, 2011
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yum! and super easy!
By clstrand_11463689
Challis, ID
on December 10, 2011
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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!
Read all 39 reviews