Wednesday, December 18, 2013

Day 10 Of The Rosiethon. Rosie Makes Coconut Cranberry Macaroons.

 Merry Christmas to my readers!
Please check back frequently
since I'll be posting two or more cookies a day.
I want to get these recipes out for you!

Today's offering for you is Coconut Cranberry Macaroons,
which is up there in my top ten,
as I have a thing for coconut.
The addition of the orange zest is a lovely touch.

Coconut Cranberry Macaroons
1 1/3 cups sugar
4 large egg whites, room temperature
1 cup dried cranberries
zest of 2 oranges
4 tsp vanilla extract
1 tsp Kosher salt
6 cups coconut

Heat oven to 350°.
Line baking sheets with parchment paper
Whisk egg whites until light, then gradually beat in sugar.
Stir in cranberries, orange zest, vanilla, and salt.
Toss the coconut with the egg mixture until completely coated.
With moistened finger tips, form about a tablespoon of the mixture into pyramids on prepared pans.
Bake until the edges are golden brown and the the entire macaroon is nicely toasted and dry, about 20 minutes.  Transfer to a rack to cool.

Foamy egg white mixture.

Sticky coconut mixture.

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