White Chocolate Cranberry Coconut Macaroons
Try them with chocolate drizzle, too.
Cookies without glaze can be stored in an airtight container at room temperature for up to 1 week (if they last that long!).
2 3/4 cshredded coconut, sweetened
2/3 cgranulated sugar
1/4 call-purpose flour
1/2 tspalmond extract
1/2 tspvanilla extract
1/2 cdried cranberries, chopped
WHITE CHOCOLATE GLAZE
3 ozpure white chocolate
How to Make White Chocolate Cranberry Coconut Macaroons
- Preheat oven to 325 degrees. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Make the macaroons:
In a large bowl, combine coconut, sugar, flour and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the chopped dried cranberries.
- Measure one heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely rounded and 2 inches apart.
- Bake for 20 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie for 5 minutes, then transfer to a wire rack to cool completely.
- Make the white chocolate glaze:
Melt the white chocolate and shortening together in a small microwavable bowl in 20 second intervals until melted, stirring well after each increment. Drizzle over cookies. Cookies with glaze stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.