Lemon Cranberry Macaroons | Recipes

Lemon Cranberry Macaroons

(8) Ratings:
Prep Time:
Makes:36 servings


4 cups 1 L sweetened shredded coconut
1 can 300 mL Eagle Brand® Regular 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


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

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