Coconut-Cranberry Macaroon

1. 1

   Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

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