Chocolate-Cranberry Coconut Macaroons
Enjoy the holiday with our irresistible Chocolate-Cranberry Coconut Macaroons!
You can change this recipe to suit your tastes—simply keep the proportion of dry ingredients the same. For instance, if you don’t like coconut, add more cereal. You can substitute any flake-type breakfast cereal, from Special K to Bran Flakes.
These refrigerate well should you live in a hot, humid climate. Store the macaroons in an airtight container in the refrigerator after 24 hours to prevent separation and “weeping.”
Serving: 2 dozen
Calories: 50; Total Fat: 1g; CarbohydrateL 10g; Dietary Fiber: 0g; Protein: 1g
- 2 c. flake-type cereal, such as Organic Maple Buckwheat Flakes or Special K
- ½ c. sweetened or unsweetened coconut flakes
- ¼ c. dried cranberries
- ¼ c. mini semisweet chocolate chips
- 3 large egg whites
- ¾ c. sugar
- ½ tsp. pure vanilla extract
- 1/8 tsp. salt
- Preheat the oven to 350° F.
- Line 2 large baking sheets with parchment paper and set aside.
- Combine the cereal, coconut, cranberries, and chips in a large bowl.
- In a bowl fitted with an electric mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar and whip until thick and glossy. Add the vanilla and salt, and continue to mix for another 10 seconds.
- Fold the meringue into the dry ingredients, being careful not to deflate the meringue.
- Using a ¾-ounce scoop (1½ Tbsp.), portion the mixture onto the prepared baking sheets and bake for 8 minutes. Rotate the sheet pans and continue baking until golden brown and the cookies lift freely from the parchment, about 16 minutes.
- Let cool on the baking sheets before serving, at least 30 minutes. Store in an airtight container for up to two days.