Coconut-Cranberry Macaroon

• 23 cup sugar
• 2 large egg whites, lightly beaten
• 12 cup dried cranberries, finely chopped
• 1 finely grated orange, zest of
• 2 teaspoons pure vanilla extract
• 12 teaspoon fine salt
• 8 ounces finely shredded unsweetened coconut

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
2. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl.
3. Toss the coconut with the egg mixture until completely coated.
4. Moisten your finger tips with water.
5. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
6. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes.
7. Transfer to a rack to cool.
8. Serve.
9. Store macaroons in a tightly sealed container for up to a week.

sugar, egg whites, cranberries, orange, vanilla, salt, unsweetened coconut

Taken from www.food.com/recipe/coconut-cranberry-macaroon-201738 (may not work)