Time: 55 min.
Complexity: easily
Servings: 24

With tart dried cranberries and refreshing orange zest, the sweet coconut macarons become more interesting and complex. The macarons are soft and moist inside, but if you prefer a firmer texture, bake for the maximum recommended time. They keep well in an airtight container for up to a week.

Ingredients:

• 2/3 cup sugar
• 0.5 cup dried cranberries, finely chopped
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• Whites of 2 large eggs, lightly beaten
• Finely grated zest of 1 orange
• 3 cups (about 200 g) finely shredded unsweetened coconut

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, dried cranberries, Orange zest, coconut flakes

We recommend

Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 2
• In a large bowl, combine sugar, dried cranberries, vanilla extract, salt, egg whites, and orange zest. Add the coconut and stir to coat completely.
Step 3
• Place 1 tablespoon of dough in mounds on each baking sheet, spacing them about 2.5 cm apart. Wet your fingertips with water and shape each piece into a pyramid shape.
Step 4
• Bake, rotating the baking sheets halfway through, until the edges are golden brown, 16 to 20 minutes. Transfer the macarons to a wire rack and let cool. Store the macarons in a tightly sealed container for up to a week.

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