Coconut Craisins® Dried Cranberries Macaroons

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INGREDIENTS

INGREDIENTS

  • 14-ozs (400 g) sweetened shredded coconut
  • 14-ozs (425 mL) sweetened condensed milk
  • 1 tsp (5 mL) vanilla or almond extract
  • 2 large egg whites, at room temperature
  • ¼ tsp (2.5 mL) salt
  • ½ cup (125 mL) Ocean Spray® Craisins® Dried Cranberries, roughly chopped
  • 1 cup (250 mL) bittersweet chocolate chips, melted
  • 1 cup (250 mL) white chocolate chips, melted

DIRECTIONS

DIRECTIONS

Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper and set aside.

In a medium bowl, combine coconut, Craisins® Dried Cranberries, condensed milk and vanilla extract.

In another medium bowl, whisk egg whites and salt with handheld mixer at medium-high speed until firm peaks form.

Fold in egg whites to coconut mixture.

Using a small ice cream scooper, scoop mixture onto baking sheet 1-inch (25 mm) apart.

Bake for 25-30 minutes, rotating the pan halfway through.

Let cool for 10 minutes.

Melt chocolate chips in a microwave-safe bowl and dip or drizzle each macaroon into white or bittersweet chocolate. Cool completely.

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