Total Time
55mins
Prep 35 mins
Cook 20 mins

From Food Network Kitchens

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Store macaroons in a tightly sealed container for up to a week.

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