Coconut macaroons with cranberries

Name: Coconut macaroons with cranberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 7-10 Tbsp Ingredients for about 30 pieces:; 1 package (125 g) dried cranberries; 4 Protein (size M); 150 g Sugar; 70 g Icing sugar; 170 g Coconut flake; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

7-10 Tbsp Ingredients for about 30 pieces:
1 package (125 g) dried cranberries
4 Protein (size M)
150 g Sugar
70 g Icing sugar
170 g Coconut flake
baking paper

Directions

1
Set aside 1 tablespoon of cranberries for decoration. Finely chop the remaining cranberries. Beat the egg whites until stiff. Gradually add the sugar while continuing to beat the beaten egg whites until they are shiny and the sugar is dissolved.
2
Sift the icing sugar. Mix grated coconut, cranberries and icing sugar and fold into the beaten egg white in 2 portions with a dough scraper. Pour the dough with 2 teaspoons in patches onto 2 baking trays covered with baking paper.
3
Cut the rest of the cranberries into wide pieces and spread them over the blobs. Bake the macaroons in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 20-25 minutes. Place the baking trays on the cake rack and let the coconut macaroons cool down on top.