Coconut-Cranberry Macaroon

Coconut-Cranberry Macaroon

Yield: About 24 cookies

Recipe courtesy of Food Network Kitchen


  • 2/3 cup sugar
  • 2 large egg whites, lightly beaten
  • 1/2 cup dried cranberries, finely chopped
  • Finely grated zest of 1 orange
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 3 cups (about 8 ounces) finely shredded unsweetened coconut


1. Preheat oven to 350 degrees F.

2. Line 2 baking sheets with parchment.

3. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl.

4. Toss the coconut with the egg mixture until completely coated.

5. 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.

6. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes.

7. Transfer to a rack to cool. Serve.


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

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