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Coconut-Cranberry Macaroon




Source of Recipe


Email from 12 Days of Christmas


Recipe Introduction


Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: about 24 cookies


List of Ingredients




2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Recipe



Preheat oven to 350 degrees F. 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 to 20 minutes.

Transfer to a rack to cool. Serve.

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