Casey Renee's Cranberry Coconut Macaroons

Photo by Brittany Spinelli

Casey Renee of Confections by Casey Renee offers up a wonderful Chef-Mas recipe for gluten-free Cranberry Coconut Macaroons.

INGREDIENTS

• 14 oz Unsweetened Shredded Coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)

• 14 oz Sweetened Condensed Milk (1 can)

• 1 t Vanilla Extract

• 1 C Finely Chopped Cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)

• ⅓ C Powdered Sugar

• 2 t Cornstarch

• 3 Egg Whites

• ½ t Salt

• White Chocolate and Dark Chocolate for drizzling

DIRECTIONS

1. Combine the coconut, sweetened condensed milk, and vanilla in a bowl.

2. Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.

3. Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.

4. Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.

5. Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)

This recipe is gluten-free, folks!

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