Name: Coconut, cranberry and whi te chocolate macaroons
Cook time: 50 min
Total time: 50 min
Ingredients: 2 egg whites; 1/2 cup (110g) caster (superfine) sugar; 1 teaspoon vanilla extract; 1/4 cup (35g) plain (all-purpose) flour; 1 1/2 cup (120g) desiccated coconut; 1/3 cup (45g) dried cranberries, chopped coarsely; 90 gram (3 ounces) white eating chocolate, chopped finely; 28 whole dried cranberries

Ingredients

2 egg whites

1/2 cup (110g) caster (superfine) sugar

1 teaspoon vanilla extract

1/4 cup (35g) plain (all-purpose) flour

1 1/2 cup (120g) desiccated coconut

1/3 cup (45g) dried cranberries, chopped coarsely

90 gram (3 ounces) white eating chocolate, chopped finely

28 whole dried cranberries

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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