Recipe

Cranberry coconut Christmas trees

These adorable Christmas tree-shaped macaroon biscuits are sure to be a massive hit with the whole family. They taste so good, you'll want to use this recipe all year round.

  • 15 mins preparation
  • 20 mins cooking
  • 10 mins marinating
  • Makes 16
  • Print
    Print

Ingredients

Cranberry coconut Christmas trees
  • 2 egg whites
  • 2/3 cup (150g) caster sugar
  • 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean paste)
  • 2 1/2 cup (190g) shredded coconut
  • 1/3 cup (60g) finely chopped dried cranberries
  • icing sugar, to dust

Method

Cranberry coconut Christmas trees
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease and line two oven trays with baking paper.
  • 2
    Whisk egg whites, sugar and vanilla until just combined. Add coconut and dried cranberries; mix well.
  • 3
    Using damp hands, form level tablespoons of mixture into loose conical Christmas tree shapes; place on prepared trays about 3cm apart.
  • 4
    Bake for 20 minutes or until browned lightly. Cool on trays for 10 minutes; transfer to baking paper-lined wire racks to cool completely. Dust with icing sugar.

Notes

Not suitable to freeze or microwave. Make these Christmas trees two weeks ahead. Store in an airtight container at room temperature. You can replace the cranberries with finely chopped dried apricots, sour cherries or glacé fruit, if desired. Can be made two months in advance. Store in sterilised jars in the refrigerator if weather is hot.

More From Women's Weekly Food