Ingredients
The following ingredients have 60 Servings
- 1 cup dried cranberries
- 2 cups unsweetened shredded coconut
- 4 large egg whites
- at room temperature
- A pinch salt
- A pinch cream of tartar
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- 6 ounces bittersweet chocolate
- chopped
Instruction
- Preheat oven to 350°F
- Line 2 baking sheets with parchment paper or spray the sheets with nonstick cooking spray and dust with flour, shaking off any excess
- Process the cranberries in a food processor until they are finely chopped
- Spread the coconut out on a sheet pan in one layer and bake in on the middle shelf of the oven until golden, about 5 minutes; let it cool
- Turn the oven down to 275°F
- In a medium bowl, combine the cooled coconut and the cranberries
- In a large bowl, beat the egg whites with an electric mixer along with the salt, cream of tartar and vanilla until they form soft peaks
- Add the sugar, 2 tablespoons at a time, beating until stiff peaks form
- Fold in the coconut cranberry mixture and drop rounded tablespoons of the batter, 1-inch apart, on the prepared baking sheets
- Bake for 25 minutes or until the meringue drops are beige (they will be soft in the center)
- Put the sheet pans on cooling racks and let the meringue drops cool completely
- In a metal bowl set over another bowl of barely simmering water, melt the chocolate until it is smooth, stirring occasionally
- Dip the cookie bottoms into the melted chocolate and place, chocolate-side up, on parchment
- Chill until the chocolate is set then transfer to an airtight container and store in the fridge for up to 1 week
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