John Myers
Cranberry and Coconut Macaroons
The perfect cranberry and coconut macaroons recipe with a picture and simple step-by-step instructions.
- 75 g Dried cranberries
- 1 Lime, zest and 1 tablespoon of juice
- 90 g Flour
- 300 g Desiccated coconut
- 5 Protein
- 1 pinch Salt
- 375 g Sifted powdered sugar
- Rectangular baking wafers
- Finely chop the cranberries and mix well with the lime zest, flour and desiccated coconut in a bowl and set aside for now.
- Beat the egg whites with a pinch of salt and the tablespoon of lime juice until stiff and gradually work in the sifted powdered sugar. Then stir in the desiccated coconut and cranberry mixture.
- Preheat the oven to 180 degrees. Line 2 square baking tins with parchment paper (wet the parchment paper and squeeze it out well, then it fits in wonderfully). I had a shape measuring 20 x 26 cm and a shape measuring 29 x 24 cm.
- Now place the square baking wafers on the baking paper, if necessary cut them so that the entire base is covered -. that works really well with a pair of scissors. Now place the dough mixture on the baking wafers and smooth it out and then bake on the 2nd rail from the bottom for about 25 minutes until golden brown.
- Let it cool in the mold for at least 2 hours, then lift it out of the mold, remove the baking paper and cut into 4 x 4 cm squares with a sharp knife, cut the squares lengthways again. so that triangles are formed
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