Coconut-cranberry Macaroon
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- 2/3 cup sugar
- 2 large egg whites, lightly beaten
- 1/2 cup dried cranberries, finely chopped
- orange zest
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt
- 3 cups shredded unsweetened 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 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.
- 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.
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