Sunday, December 11, 2011

The Rosiethone. Day 2 Of Rosie's Christmas Baking. Cookie #7. Coconut Cranberry Macaroon.

I love the addition of the orange zest in these little confections.
It really brightens the flavor.
This is an excellent way to use up leftover egg whites,
 which I always have when I'm baking.
 This recipe will multiply very easily,
so if you have more egg whites you want to use up,
adjust the rest of your ingredients accordingly
Coconut Cranberry Macaroons
 2/3 cup sugar
 2 large egg whites, lightly beaten
finely grated zest of 1 orange
1 cup dried cranberries
1 TB vanilla extract
1/2 tsp salt
 3 cups coconut
Heat oven to 350 degrees.
 Line two baking sheets with parchment paper.
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.
Using moistened finger tips,
form into mounds or pyramid shapes on baking sheets,
 spacing about 1 inch apart.
Bake until edges are golden brown
and the entire macaroon is nicely toasted and dry,
 16 to 20 minutes.
 Cool on rack.
Gradually beat sugar into beaten egg whites.
Vanilla in.
Salt in.
Orange zest.
Pretty colors.
Add in coconut and mix to coat.

I love the crunchy bottoms.

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