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.

Day 12 Of The Rosiethon. Coconut Cranberry Macaroons.

 

 I'm wrapping up my Christmas baking,

so my posts are coming fast -

as in several a day.

Check back for a new post in a few hours.

Welcome to Day 12 of the Rosiethon.

Today I'm making Coconut Cranberry Macaroons.

Coconut Cranberry Macaroons

1 1/3 cups sugar
4 large egg whites, lightly beaten
1 cup dried cranberries
grated zest of 2 oranges
4 tsp vanilla extract
1 tsp salt
6 cups coconut

Heat oven to 350 degrees.
Line baking sheets with parchment.
Whisk the sugar and egg whites.
Stir in cranberries, orange zest, vanilla, and salt.
Toss the coconut with the egg mixture until completely coated.

With moistened finger tips, form about 1 tablespoon of the batter into pointed mounds or pyramids on the prepared pans.

Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry,
about 20 minutes.  Transfer to a rack to cool.

I lightly whisked the egg whites,

then whisked in the sugar.

Whisk away.

Add in cranberries, ...

... vanilla, ...

... and zest.

Add in coconut

and thoroughly coat.

Fashion little mounds

and bake. 

You want nicely browned edges.

For previous posts:

Day 11 -  Praline Cookies

Day 8 at Outer Banks Voice -   Turtle Brownies

Day 9  -  Apricot Almond Biscotti 

Day 9  -  Mocha Toffee Cashew Bars

Day 12.  Ultimate Sour Lemon Butter Bars

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.

Cranberries.

Orange zest.

Pretty colors.

Add in coconut and mix to coat.

I love the crunchy bottoms.

Christmas Baking. Day 6. Cookie #18. Coconut Cranberry Macaroons.

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.