Budget Menu & Dirt Cheap Recipes General Recipes Coconut-Cranberry Macaroon

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      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

      Instructions
      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 fingertips 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.

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Budget Menu & Dirt Cheap Recipes General Recipes Coconut-Cranberry Macaroon