Recipe courtesy of Food Network Kitchen
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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.

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