(cookies) Coconut-Cranberry Macaroon
Becky Goertemoeller
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 tsp. pure vanilla extract
- 1/2 tsp. fine salt
- 3 cups (about 8 oz) finely shredded unsweetened coconut
directions
- 1
Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
- 2
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl. Toss the coconut with the egg mixture until completely coated.
- 3
Moisten your finger tips with water. Form about 1 heaping TBS. of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
- 4
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry. 16 - 20 minutes. Transfer to a rack to cool
Source: Ruth Hess
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