Coconut Cranberry Macaroons
- Reviews 2
Ready In: 25 mins
Yields: 24 cookies
Ingredients
- 2⁄3 cup sugar
- 2 large egg whites, lightly beaten
- 1⁄2 cup dried cranberries, finely chopped
- 1 finely grated orange, zest of
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon fine salt
- 3 cups shredded coconut (about 8 oz finely shredded)
Directions
- Preheat oven to 350 degrees.
- Line 2 baking sheets (cookie pans) with parchment.
- Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
- Toss coconut with egg mixture until completely coated.
- Moisten finger tips with water.
- Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
- Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
- Transfer to rack to cool. Serve.
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