Directions:
- 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 finger tips 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.61 Kcal (1468 kJ) | ||
| Calories from fat | 169.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.86g | 29% | |
|---|---|---|---|
| Sodium | 330.27mg | 14% | |
| Potassium | 294.55mg | 6% | |
| Total Carbs | 45.22g | 15% | |
| Sugars | 36.16g | 145% | |
| Dietary Fiber | 6.67g | 27% | |
| Protein | 3.84g | 8% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 1.3mg | 7% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 242.77 Kcal (1016 kJ) | ||
| Calories from fat | 117.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 29% | |
|---|---|---|---|
| Sodium | 228.69mg | 14% | |
| Potassium | 203.96mg | 6% | |
| Total Carbs | 31.31g | 15% | |
| Sugars | 25.04g | 145% | |
| Dietary Fiber | 4.62g | 27% | |
| Protein | 2.66g | 8% | |
| Vitamin C | 13.2mg | 32% | |
| Iron | 0.9mg | 7% | |
| Calcium | 16.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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