Coconut-Cranberry Macaroon

Food Network Kitchens

Makes 24 cookies

2/3 cup sugar

2 large egg whites, lightly beaten

½ cup dried cranberries, finely chopped

Finely grated zest of 1 orange

2 teaspoons pure vanilla extract

½ teaspoon fine salt

3 cups (about 6 ounces) finely shredded unsweetened coconut

Preheat oven to 350° 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 finger tips 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.

Store macaroons in a tightly sealed container for up to a week.