Coconut-cranberry Macaroon Recipe

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Coconut-cranberry Macaroon
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  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Store macaroons in a tightly sealed container for up to a week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 34.96 Kcal (146 kJ)
Calories from fat 10.75 Kcal
% Daily Value*
Total Fat 1.19g 2%
Sodium 53.86mg 2%
Potassium 18.19mg 0%
Total Carbs 6g 2%
Sugars 5.18g 21%
Dietary Fiber 0.47g 2%
Protein 0.41g 1%
Vitamin C 0.1mg 0%
Iron 0.1mg 1%
Calcium 1mg 0%
Amount Per 100 g
Calories 275.18 Kcal (1152 kJ)
Calories from fat 84.63 Kcal
% Daily Value*
Total Fat 9.4g 2%
Sodium 423.96mg 2%
Potassium 143.14mg 0%
Total Carbs 47.2g 2%
Sugars 40.78g 21%
Dietary Fiber 3.7g 2%
Protein 3.22g 1%
Vitamin C 0.8mg 0%
Iron 0.8mg 1%
Calcium 7.9mg 0%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
  • 1

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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