Lemon Cranberry Macaroons
- 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.