COCONUT-CRANBERRY MACAROON
Make and share this Coconut-Cranberry Macaroon recipe from Food.com.
Provided by Graceful Chef
Categories Drop Cookies
Time 25m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 145.2, Fat 6.8, SaturatedFat 6, Sodium 156.1, Carbohydrate 20.8, Fiber 1, Sugar 19.6, Protein 1.2
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Jawed Sharif
[email protected]I would not recommend this recipe.
Dwayne Bonner
[email protected]These macaroons are a bit bland.
Talal Khattak
[email protected]I followed the recipe exactly, but my macaroons turned out dry and crumbly.
SHZXU
[email protected]These macaroons are a little too sweet for my taste.
Pj Hailey
[email protected]I'm not a huge fan of coconut, but these macaroons were still really good.
Wagle Dipak
[email protected]These macaroons are a little time-consuming to make, but they're definitely worth the effort.
Nawab Faheem
[email protected]I've made these macaroons several times now, and they always turn out perfectly.
Midday ssekibulala Ssekibulala
[email protected]These macaroons are so easy to make, and they're a great way to use up leftover egg whites.
Leticia Peterson
[email protected]I made these macaroons for a party last weekend and they were a huge hit! Everyone loved them.
Ahmed Prince
[email protected]These are the best macaroons I've ever had! They're so moist and chewy, and the coconut and cranberry flavors are perfect together.