Coconut-Cranberry Macaroon

Name: Coconut-Cranberry Macaroon
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 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; 8 ounces finely shredded unsweetened coconut

Submitted by seahorse73

"From Food Network Kitchens"

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Ready In:: 55mins
Ingredients:: 7
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
8 ounces finely shredded unsweetened coconut

directions

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.