Coconut Cranberry Macaroon

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.