Lemon Cranberry Macaroons

Name: Lemon Cranberry Macaroons
Prep time: 10 min
Cook time: 16 min
Yield: 36
Ingredients: 4 cups (1 L) sweetened shredded coconut; 1 can (300 mL) Eagle Brand® Original Sweetened Condensed Milk Original Sweetened Condensed Milk; 1 tbsp (15 mL) finely shredded lemon zest; 1 egg white; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) dried cranberries; 2 tbsp (30 mL) Robin Hood® Original All Purpose Flour

Prep Time 10 mins

Cook Time 16 mins

Serves 36

Difficulty N/A

Ingredients

4 cups (1 L) sweetened shredded coconut
1 can (300 mL) Eagle Brand^® Original Sweetened Condensed Milk
1 tbsp (15 mL) finely shredded lemon zest
1 egg white
1/4 tsp (1 mL) salt
1/2 cup (125 mL) dried cranberries
2 tbsp (30 mL) Robin Hood® Original All Purpose Flour

Original Sweetened Condensed Milk

Directions

Step 1:

Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. Combine coconut, sweetened condensed milk and lemon zest.

Step 2:

In bowl and using electric mixer, beat egg white with salt until stiff; fold in cranberries, flour and coconut mixture.

Step 3:

Drop by tablespoonfuls onto prepared baking sheets, about 2 inches (5 cm) apart. Bake for 15 to 16 minutes or until golden. Let cool on baking sheet for 10 minutes. Transfer to rack and let cool completely.