Coconut Cranberry Macaroon

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#95304

serves/makes:

ready in:
30-60 minutes

ingredients

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 orange, finely grated zest
2 teaspoons vanilla extract
1/2 teaspoon fine salt
3 cups finely shredded unsweetened coconut

directions

Preheat oven to 350 degrees. 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; 16-20 minutes.

Transfer to a rack to cool. Serve.

Store macaroons in a tightly sealed container for up to a week.