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Cranberry Macaroons Recipe

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A doily-lined tray piled high with these cookies never fails to draw exclamations of admiration from all who see them. Crunchy on the outside and chewy on the inside, the cookies have a wonderful taste and texture.

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Cranberry Macaroons Recipe

Prep: 20 min. Bake: 20 min.

Yield: 54 Servings

20 20 40

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon almond extract
1-1/3 cups sugar
2 drops red food coloring, optional
1 cup sliced almonds, chopped
3/4 cup flaked coconut
1/2 cup finely chopped dried cranberries
3 cups cornflakes, finely crushed

Directions

In a large bowl, beat the egg whites, cream of tartar and almond extract on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form. Add food coloring if desired. Fold in the almonds, coconut, cranberries and cornflakes.
Drop by rounded teaspoonfuls 2 in. apart onto well-greased baking sheets. Bake at 325° for 20-22 minutes. Remove to wire racks to cool. Yield: About 4-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 59 calories, 1 g fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cranberry Macaroons in Country Woman Christmas Annual 2005, p45

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Reviews for Cranberry Macaroons (2)

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Cranberry Macaroons

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Reviewed on Dec. 20, 2010 by noblelynn

Great ingredients but the flavors didn't meld. Hard to get them off the pan even when greased.

Reviewed on Dec. 21, 2007 by beekeepergold

This sounds like it could be good if the corn flakes were omitted. It would reduce the empty carbs adn boost the per serving protein and the cranberries and almods are good for you but the cornflakes, well I never liked them as a cereal or as a coating or in anything. I don't like box cereals.