Chocolate-Cranberry Coconut Macaroons

Chocolate-Cranberry Coconut Macaroons
Staff Writer
Mindful Eating from Miraval Resort and Spa

You can change this recipe to suit your tastes — simply keep the proportion of dry ingredients the same. For instance, if you don’t like coconut, add more cereal.

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12
Servings
126
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flake-type cereal, such as Organic Maple Buckwheat Flakes or Special K
  • 1/2 Cup unsweetened coconut flakes
  • 1/4 Cup dried cranberries
  • 1/4 Cup mini semisweet chocolate chips
  • 3 egg whites
  • 3/4 Cups sugar
  • 1/2 Teaspoon vanilla extract
  • 1/8 Teaspoon salt

Directions

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.

Combine the cereal, coconut, cranberries, and chips in a large bowl.

In a bowl fitted with an electric mixer, beat the egg whites on medium speed until frothy. Gradually add the sugar and whip until thick and glossy. Add the vanilla and salt, and continue to mix for another 10 seconds. Fold the meringue into the dry ingredients, being careful not to deflate the meringue. Using a ¾-ounce scoop (1½ tablespoons), portion the mixture onto the prepared baking sheets and bake for 8 minutes. Rotate the sheet pans and continue baking until golden brown and the cookies lift freely from the parchment, about 16 minutes.

Let cool on the baking sheets before serving, at least 30 minutes. Store in an airtight container for up to 2 days.

Nutritional Facts

Total Fat
5g
7%
Sugar
11g
12%
Saturated Fat
1g
4%
Carbohydrate, by difference
21g
16%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
6mg
1%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
6µg
2%
Magnesium, Mg
4mg
1%
Phosphorus, P
13mg
2%
Selenium, Se
1µg
2%
Sodium, Na
12mg
1%
Water
36g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.