Undaunted, Rosie staggers back into the kitchen
and continues her baking.
For her third little confection today,
Rosie's making Coconut Cranberry Macaroons.

Ingredients for Coconut Cranberry Macaroons:
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
zest of 1 orange
2 tsp vanilla extract
1/2 tsp salt
3 cups coconut
Whisk egg whites,
then gradually add in sugar,
constantly whisking.
Add in cranberry and orange zest,
vanilla and salt.
Toss coconut with egg mixture
until completely coated.
Make little mounds
and bake at 350 degrees
about 16-18 minutes -
until macaroon is nicely toasted and dry.
Cool on rack.

I love the smell of the orange zest.

Lightly whip the whites.
Be sure your beaters and bowl are completely dry
and there's not a speck of yolk in the whites.
Also, you'll get better volume
with whites if they're at room temperature.

Add a little salt.

Whip in the sugar, gradually.

You don't want stiff peaks,
but you want your whites fluffy.

Vanilla in.

Zest in.

Add in finely chopped dried cranberries.

Whip some more.

Stir in coconut.

Completely coat coconut with egg mixture.

Moisten fingers in water
and form a tablespoon or so
of the coconut mixture
into pointed mounds on parchment paper.

Bake at 350 degrees.
These took about 18 minutes
to nicely brown.

I love the addition of the orange zest.

It's beginning to smell like Christmas.
No comments:
Post a Comment