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Coconut macaroons with cranberries

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 100 g sugar
  • ½ tsp ground pepper
  • 1 pinch of nutmeg
  • 1 tsp lemon zest, grated
  • 3 eggs
  • 200 g flour (wholemeal flour)
  • 100 g desiccated coconut
  • 200 g cranberries, dried

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

makes about 75 pieces

Roughly chop the cranberries. Cream the butter, sugar, pepper, nutmeg, lemon zest, and eggs until fluffy. Mix with the flour, cranberries, and coconut flakes. Place small mounds on baking sheets lined with baking paper and bake at 160°C for about 25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut macaroons with cranberries

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