Cranberry-Orange Coconut Macaroons

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, sweetened dried

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 3/4 tsp Orange extract
  • 1 pinch Salt

• Nuts & Seeds

  • 14 oz Coconut, sweetened

Found on birchtreebaking.com

Ingredients

• 3 egg whites
• ½ cup granulated sugar
• ¾ teaspoon orange extract
• pinch of salt
• 14 oz (5⅓ cups) of sweetened shredded coconut
• 1 cup sweetened dried cranberries

Directions

• Preheat oven to 325° F.
• Line two baking sheets with parchment.
• In a mixer with a whisk attachment, beat egg whites, sugar, orange extract, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
• Mix in the coconut and dried cranberries with a spatula.
• Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
• Press down the cookies slightly so that they are flat.
• Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
• Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
• Voilà!