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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