• Prep Time 10 minutes
  • Makes 36 servings
  • Lemon Cranberry Macaroons
    Lemon Cranberry Macaroons

Ready.
Set.
Make.

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Lets Make

Ingredients

  • 4 cups sweetened shredded coconut
  • 1 can Eagle Brand® Regular Sweetened Condensed Milk
  • 1 tbsp finely shredded lemon zest
  • 1 egg white
  • 1/4 tsp salt
  • 1/2 cup dried cranberries
  • 2 tbsp Robin Hood® Original All Purpose Flour

Serving Size: 36 servings

Next

Directions

Serving Size: 36 servings

  • Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper. Combine coconut, sweetened condensed milk and lemon zest.
  • In bowl and using electric mixer, beat egg white with salt until stiff; fold in cranberries, flour and coconut mixture.
  • 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.
Finish

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