Coconut Macaroons with Cranberries

Coconut Macaroons with CranberriesThese are my husband’s favourite winter cookies, and he’s not a big sweets-eater so that means something!  I make these with slightly less sugar, but adjust it according to your own tastes.  The cranberries add a lovely tart counter-taste to the coconut.

Coconut Macaroons with Cranberries

4 egg whites

1+ 1/2 C. sugar

4 C. flaked coconut

1 C. finely chopped dried cranberries

More sugar for rolling

Beat the eggs until they form soft peaks when you lift the beater. You should save the egg yolk for later use.  Next add the sugar slowly, beating every time. Then mix in the coconut.  Sprinkle some sugar on your palms. Then take a small piece of dough & roll it into a ball ~ 1″ diameter. Continue doing that until there is no more dough left.  Or, as I do when I want even and neat macaroons, use a small melon baller.  Arrange the balls on the baking sheets. Bake @ 160°C (320°F) ~ 16 – 18 minutes on papered trays until they are light brown. The cookies should be soft on the inside so don’t over–bake them.  Cool on a wire rack.

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