Coconut-Cranberry Macaroons

Submitted by Karen Neuenswander


Ingredients:
2/3 c. sugar
2 large egg whites, lightly beaten
1/2 c. dried cranberries, finely chopped
finely grazed orange zest (one orange)
2 t. pure vanilla
1/2 t. salt
3 c. finely shredded unsweetened coconut

Directions:
1. Preheat oven to 350* F. Line 2 baking sheets with parchment.
2. Beat egg whites and sugar until soft peaks form. Add cranberry, orange zest, vanilla, and salt. Beat. Toss coconut into egg mixture until completely coated.
3. Moisten finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the parchment-lined pans. Space about 1 inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry (about 16 to 20 minutes). Transfer to a rack to cool. Store macaroons in a tightly sealed container for up to a week.