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Coconut-Cranberry Macaroon

Prep Time
5 min
Cook Time
20 min
Yields
24 servings

These easy macaroons are coated in coconut and studded with dried cranberries for a little treat that’ll make your taste buds sing.

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ingredients

cup sugar
2
large egg whites, lightly beaten
½
cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2
tsp pure vanilla extract
½
tsp fine salt
3
cups (about 8 oz) finely shredded unsweetened coconut
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directions

Step 1

Preheat oven to 350ºF. Line 2 baking sheets with parchment.

Step 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.

Step 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.

Step 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.

Step 5

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

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