Coconut-cranberry Macaroon

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2/3 cup sugar
• 2 large egg whites, lightly beaten
• 1/2 cup dried cranberries, finely chopped
• 1 orange, zest of, grated
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 8 ounces shredded coconut

Recipe

• 1 preheat oven to 350 degrees f. line 2 baking sheets with parchment.
• 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.
• 3 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.
• 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.