Coconut Cranberry Macaroons Recipes

Steps:

• Preheat oven to 350 degrees.
• Line 2 baking sheets (cookie pans) with parchment.
• Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
• Toss coconut with egg mixture until completely coated.
• Moisten finger tips with water.
• Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
• Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
• Transfer to rack to cool. Serve.

Steps:

• Preheat oven to 350 degrees 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.

Steps:

• Pulse coconut in a food processor to make small flakes but not powder, you still want to see texture. Grind almonds to a medium coarse grind. In a large bowl, mix the coconut, fruit juice and water. Allow to rehydrate at room temperature for 1 hour, stir occasionally. Squeeze out and then drain the coconut in a wire mesh strainer. allow to continue to drain for 3 hours while stirring and pressing/squeezing occasionally. Mix almond meal, salt and orange peel well in food processor and add honey. Blend well until incorporated (this is your almond paste). In a mixing bowl, put in the almond paste and knead in the coconut and cranberries until blended well. Using a metal scoop, scoop up mixture and pack it well, place on dehydrator tray that is meant for fruit leather (the one that is solid without slots). Cover and dehydrate for a total of about 10 hours. Check every hour and pack down with scoop to maintain shape. After about 7 hours you should be able to transfer macaroons to regular dehydrating tray without them falling apart. Continue to dry until firm but still chewy. Store in an airtight container for up to 1 week. Recipe submitted by Joelle, South Lake Tahoe, CA

Steps:

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees 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 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.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a baking sheet with parchment paper.
• Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
• Beat egg whites in a bowl until soft peaks form.
• Fold coconut mixture into egg whites until just combined.
• Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
• Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
• Line baking sheet with new piece of parchment paper.
• Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.