Coconut-Cranberry Macaroon

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

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.

Advertisements
This entry was published on November 27, 2010 at 12:00 am. It’s filed under Holidays Foods and Cocktails and tagged , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: