Coconut, cranberry and whi te chocolate macaroons

COCONUT, CRANBERRY AND Whi te Chocolate Macaroons
20 Item



1.Preheat oven to 150°C (120°C fan forced). Grease oven trays, line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Stir in extract, sifted flour, coconut, chopped cranberries and chocolate, in two batches.
3.Using wet hands, roll rounded tablespoons of mixture into balls, place about 5cm (2 inches) apart onto trays. Press a whole cranberry on each macaroon.
4.Bake macaroons about 25 minutes, cool on trays.

Macaroons will keep in an airtight container for about a week.


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