2/3 cup sugar

2 large egg whites, lightly beaten

1/2 cup dried cranberries, finely chopped

Finely grated zest of 1 orange

2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

3 cups finely shredded unsweetened coconut

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Whisk the sugar, egg whites, cranberries, orange zest, vanilla and salt in a large bowl. Add the coconut and mix until completely coated.

Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.

Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry. About 16 to 20 minutes.

Transfer to a cooling rack. Serve.

Store macaroons in a tightly sealed container for up to a week.