INGREDIENTS
- 130g caster sugar
- 2 large eggs white largely beaten
- 70g dried cranberries, chopped
- 1 orange zest, finely grated
- 2 teaspoon pure vanilla essence
- ½ teaspoon salt
- 225g unsweetened desiccated coconut
DIRECTION
- Preheat oven to 180C/Gas Mark 4.
- Line 2 baking sheets with parchment.
- Whisk the sugar, egg whites, and cranberry, orange zest, vanilla and salt in a large bowl.
- Toss the coconut with the egg mix until totally coated.
- Wet your finger tips with water.
- Form about 1 piled tablespoon of the batter into pointed mounds or pyramids on the organized pans, spacing them about 2.5cm apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes.
- Shift to a rack to cool. Hand out.
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