These Cranberry White Chocolate Macaroons are delicate little coconut mounds, flavored with cranberries and orange or lemon zest and drizzled with white chocolate.
1tablespoonorange zest, or lemon zest, finely grated
3cupsunsweetened shredded coconut
4ozpure white chocolate,melted, for garnish
Instructions
Preheat oven to 325°F. and line two baking sheets with parchment paper or silicone liners.
Using an electric mixer, beat egg whites until frothy, then add sugar, extract, and salt and beat for about 2-3 minutes.
Gently fold in finely chopped cranberries, orange or lemon zest and coconut.
Using a cookie scoop, press firmly into the scoop and carefully drop mounds onto aking sheets about 2 inches apart, making sure you have them nicely mounded.
Bake at 325°F for 12- 15 minutes until golden, watching carefully as they brown quickly.
Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Melt 3 oz of the white chocolate over, not in, boiling water. Remove from heat and stir in remaining 1 oz of chocolate.
Drizzle over cooled macaroons, using a decorating piping bag or a spoon.
Notes
To temper chocolate, melt ¾ of the required amount in a bowl over (not in) simmering water. Remove from heat, then add the remaining ¼ cup, stirring until smooth and glossy.Note that not all brands of white chocolate will melt. Check the label. The ingredients must include cocoa butter. See the post for brands that will work in this recipe.These cookies freeze well, so you can make them ahead of time. Store in an airtight container and freeze for up to 3 months.