Cranberry & Orange Macaroon Cookies

Cranberry & Orange Macaroon Cookies
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.

Recipe Summary:  Difficulty: Easy; Prep Time: 5 minutes; Inactive Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: about 24 cookies

Mom's Note: These are a must try from the "12 Days of Christmas" recipes. Hot tea or coffee and a plate of these. A good book and a quilt. Now that is a great Holiday thought. Cranberry and orange add a yuletide note to these wheat-free classics.