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Coconut-Cranberry Macaroon Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    My favorite so yummy I love coconut with orange zest
    Michael
    Was this review helpful? Yes Flag

The Cook

andah Binan, PH

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