Recipe

Coconut, cranberry and white chocolate macaroons

Sweet, chewy coconut macaroons studded with tart dried cranberries and white chocolate chunks.

  • 50 mins cooking
  • Makes 28 Item
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Ingredients

Coconut, cranberry and white chocolate macaroons
  • 1/3 cup (45g) dried cranberries
  • 90 gram (3 ounces) white eating chocolate
  • 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
  • 28 whole dried cranberries, extra

Method

Coconut, cranberry and white chocolate macaroons
  • 1
    Preheat oven to 150°C (130°C fan forced). Grease oven trays, line with baking paper.
  • 2
    Coarsely chop cranberries, finely chop chocolate.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Stir in vanilla extract, sifted flour, coconut, chopped cranberries and chocolate, in two batches.
  • 4
    Using wet hands, roll rounded tablespoons of mixture into balls, place about 5cm (2 inches) apart onto trays. Press whole extra cranberries on macaroons. Bake macaroons about 25 minutes, cool on trays.

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