Flaky coconut macaroons with bursts of sweet cranberries and an underlying orange tanginess.
2015: Day 3
How the goals from this post are coming:
Pictures taken for this post with ginormous and terrifying camera: 94
Times my right eye has twitched from looking through ginormous and terrifying camera lens for so long: 32 (need to build up eye muscles)
Times wanted to scream at ginormous and terrifying camera for being a ginormous and terrifying camera: 94 (Goal #1: Learn to use ginormous and terrifying camera…still working on making progress)
Days left until je finis français: 129 (Goal #2: Finis français…making progress)
Number of classes forgotten: 0 (Goal #3: Don’t forget class…check)
Number of classes: 0
Verdict on validity of the words “bonds payable”, “premium”, “discounts”, and “par value”: cruel joke (Goal #4…completed)
Macaroons eaten: 14 (Goal #5: Eat more cookies…check)
Macaroons still staring at me: 16 (room for exceeding expectations)
I think I may have addiction to coconut macaroons. I don’t even really like orange flavors in desserts, but I have devoured these cookies. DEVOURED. I used orange extract instead of orange zest because I just wanted the orange flavor to make the cranberries pop. The orange is subtle, so if you really love orange you can add in more extract (1/4 teaspoon maybe…a little goes a long way).
My grandma suggested a scone recipe with these flavors, but I was in a coconut macaroon mood. Stay tuned for the scone recipe though! I love coconut macaroons because they are so easy to make flavor combinations for. This recipe is also super easy and will take you ten minutes to whip up. If you have to bring a cookie platter to a party, it is super easy to make two types by just dividing the recipe in half and making two variations. I have posted a traditional variation that you could drizzle chocolate on, a Piña Colada variation, and an Almond Joy variation.
Happy macaroon eatin’!
Enjoy the YUMMINESS!
- 3 egg whites
- ½ cup granulated sugar
- ¾ teaspoon orange extract
- pinch of salt
- 14 oz (5⅓ cups) of sweetened shredded coconut
- 1 cup sweetened dried cranberries
- Preheat oven to 325° F.
- Line two baking sheets with parchment.
- In a mixer with a whisk attachment, beat egg whites, sugar, orange extract, and salt until foamy and the sugar is nearly dissolved. (about 1-2 minutes) (you do not want peaks).
- Mix in the coconut and dried cranberries with a spatula.
- Drop cookies onto the lined pans either using a measuring spoon or a scoop that is about 1 Tablespoon.
- Press down the cookies slightly so that they are flat.
- Bake for 18-20 minutes if you are cooking both sheets at the same time. If you are baking the sheets one at a time it takes about 15-18 minutes. The cookies should be golden brown on the bottom and the tops should look like slightly toasted coconut.
- Allow the cookies to cool on the sheet for about 5 minutes and then remove them to a wire rack.
- Voilà!
Try following Birch Tree Baking with Bloglovin’
These are delicious!!!
Thank you!