Coconut Cranberry Macaroons - cooking recipe

Ingredients

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 finely grated orange, zest of
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups shredded coconut (about 8 oz finely shredded)

Preparation

Preheat oven to 350 degrees.
Line 2 baking sheets (cookie pans) with parchment.
Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
Toss coconut with egg mixture until completely coated.
Moisten finger tips with water.
Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
Transfer to rack to cool. Serve.