Cranberry Coconut Macaroon

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I have make this sweet a few time and this one I add it with cranberries to cheer the holiday season. Cranberries make a very nice tart taste and also bring the plain white coconut flesh with sparkling festive color.

I will include this dish in my coming holiday season dinner.




3cups unsweetened shredded coconut/frozen shredded fresh coconut, thawed well before using and lightly chopped (I used fresh)

6 large egg whites, at room temperature

1½ cups dried cranberry

1 cup raw sugar/granulated sugar

1/3 teaspoon salt

1 teaspoon vanilla extract

Butter flavored Cooking Spray



Preheat oven to 325°F. Spray 3 baking sheets with butter flavored Cooking Spray.

Place the egg whites in a mixing bowl and whisk with an electric hand-held mixer. Set the mixer to medium speed and whisk until medium peak form. Gradually beat in raw sugar/fine granulated sugar, salt and vanilla extract until well combined. Increase the speed to high and continue beating until stiff peak form, making sure not to overbeat. Gently fold in the dried cranberry in one direction.

The gently fold in the coconut unsweetened shredded coconut/fresh shredded coconut with a rubber spatula. Do not over-mix.

Drop a tablespoon-size ice cream tong/scoop of coconut mixture onto the prepared baking sheets. Transfer to the preheated oven and bake for 15 minutes or top golden. Remove and cool on the baking sheets for about 1 minute before removing from the tray. Carefully move the macaroons from the cookie trays with a cookie spatula to the wire racks to cool completely.


This entry was posted in Chindian Recipes, Desserts and Pastries, Holiday Recipes, Western. Bookmark the permalink.

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