• Created By
    Ken Alger
  • Shared On
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about 3 to 4 dozen
Prep Time:
15 minute
Cook Time:
20 minute
Total Time:
35 minutes
A word from the cook
A great gluten free option

3/4 cup white sugar
3/4 cup egg whites (I use the cartons)
1 tbsp lemon juice
2 tsp vanilla extract
1/2 tsp salt
4 cups unsweetened desiccated coconut
1/2 cup dried cranberries (chopped)
2 tbsp flour (use GF flour for Gluten Free)

  • preheat oven (325)
  • line a baking sheet with parchment paper
  • in a large bowl, wisk the egg whites and sugar together (sugar needs to be dissolved, and the mixture should be foamy)
  • continue whisking while adding the lemon juice, vanilla and salt
  • fold in the coconut and cranberries, combining well.   Let stand for 5 minutes allowing the coconut to absorb the mixture
  • form the mixture into balls and flatten when placed on the baking sheet. (I press them into a 1/8th measuring cup (a perfect size).
  • bake 18 – 20 minutes (macaroons need to be turning brown)
  • leave on pan to cool, on a baking rack

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