Prep Time: 15 minutes

Cook Time: 20 minutes

Serving: 3-4 dozen cookies

A Word From The Cook

“A great gluten free option”


  • 3/4 cup white sugar
  • 3/4 cup egg whites (I use the cartons)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 cups unsweetened desiccated coconut
  • 1/2 cup dried cranberries (chopped)
  • 2 tbsp flour (use GF flour for Gluten Free)


  1. preheat oven (325)
  2. line a baking sheet with parchment paper
  3. in a large bowl, wisk the egg whites and sugar together (sugar needs to be dissolved, and the mixture should be foamy)
  4. continue whisking while adding the lemon juice, vanilla and salt
  5. fold in the coconut and cranberries, combining well.   Let stand for 5 minutes allowing the coconut to absorb the mixture
  6. form the mixture into balls and flatten when placed on the baking sheet. (I press them into a 1/8th measuring cup (a perfect size).
  7. bake 18 – 20 minutes (macaroons need to be turning brown)
  8. leave on pan to cool, on a baking rack
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