Cranberry Orange Macaroons Recipes

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COCONUT-CRANBERRY MACAROON



Coconut-Cranberry Macaroon image

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield about 24 cookies

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
  • Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
  • Store macaroons in a tightly sealed container for up to a week.

CRANBERRY LIME MACAROONS



Cranberry Lime Macaroons image

It wouldn't be the holidays for my family and friends if I didn't make these chewy lime-flavored macaroons. I usually make several batches a week during the season..-Alisa Costa, Chatham, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

2 large egg whites
2/3 cup sugar
2 teaspoons vanilla extract
1-1/2 teaspoons grated lime zest
1/2 teaspoon salt
3 cups unsweetened finely shredded coconut
1/2 cup dried cranberries, chopped

Steps:

  • In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries., Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 6g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 58mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

ORANGE-CRANBERRY MARMALADE



Orange-Cranberry Marmalade image

This delicious marmalade is quick and easy to make. You'll enjoy it on your morning toast or as a spread for cheese and crackers.

Provided by Goat Berry Kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 medium navel orange, zested
2 tablespoons dried cranberries, or more to taste
½ cup white sugar
2 tablespoons water

Steps:

  • Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
  • Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
  • Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
  • Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 13.7 g

CRANBERRY ALMOND MACAROONS



Cranberry Almond Macaroons image

You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. "My son is diabetic, and he loves these," says Ramona Cornell of Levittown, New York. "A co-worker calls them 'a piece of coconut heaven'."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 11 cookies.

Number Of Ingredients 7

2 egg whites
1/4 teaspoon almond extract
Sugar substitute equivalent to 2 tablespoons sugar
1 cup sweetened shredded coconut
1/4 cup dried cranberries, chopped
1/4 cup chopped almonds
1/4 cup semisweet chocolate chips, melted

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extract; beat on medium speed until soft peaks form. Gradually beat in sugar substitute on high until stiff glossy peaks form. Fold in the coconut, cranberries and almonds. , Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray. Bake at 325° for 10-15 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack. , Spread about 1 teaspoon melted chocolate on the bottom of each cookie. Place on waxed paper with chocolate side up; let stand until set.

Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT-CRANBERRY MACAROON



Coconut-Cranberry Macaroon image

Make and share this Coconut-Cranberry Macaroon recipe from Food.com.

Provided by MechaFusion

Categories     Drop Cookies

Time 45m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
orange zest
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
  • Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
  • Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.

Nutrition Facts : Calories 212, Fat 18.3, SaturatedFat 16.2, Sodium 63.6, Carbohydrate 12.6, Fiber 4.7, Sugar 7.8, Protein 2.3

COCONUT CRANBERRY MACAROONS



Coconut Cranberry Macaroons image

I just made these for my mother's cookie exchange she has every year- they came out SO cute and yummy! Got recipe from Food Network. Recipe called for unsweetened coconut - I did used sweetened and I did not sue the zest of orange (didn't have one)

Provided by greyghost

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 7

2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
1 finely grated orange, zest of
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups shredded coconut (about 8 oz finely shredded)

Steps:

  • Preheat oven to 350 degrees.
  • Line 2 baking sheets (cookie pans) with parchment.
  • Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
  • Toss coconut with egg mixture until completely coated.
  • Moisten finger tips with water.
  • Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
  • Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
  • Transfer to rack to cool. Serve.

Nutrition Facts : Calories 83.2, Fat 4.1, SaturatedFat 3.7, Sodium 83.6, Carbohydrate 11.4, Fiber 0.6, Sugar 10.7, Protein 0.6

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