Coconut-Cranberry Macaroon

Very sweet but yummy

• Ready In: 45 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

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

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.