Coconut-Cranberry Macaroon - cooking recipe

Ingredients

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 orange, zest of, grated
2 teaspoons vanilla
1/2 teaspoon salt
8 ounces shredded coconut

Preparation

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
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.
Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.