Recipe

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• 2/3 cup sugar
• 2 large egg whites, lightly beaten
• 1/2 cup dried cranberries, finely chopped
• 1 finely grated orange , zest of
• 2 tsp pure vanilla extract
• 1/2 tsp fine salt
• 8 oz finely shredded unsweetened coconut

• 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.
• 5 Store macaroons in a tightly sealed container for up to a week.