Coconut Macaroon

Name: Coconut Macaroon
Yield: 36
Ingredients: 1 1/2 cups of sugar; 1/2 cup of milk; 4 1/2 cups of shredded coconut, fresh or rehydrated with 1 cup of water; food coloring (yellow and red); granulated sugar for dusting; dried cranberries (36, one per unit)

1
1 1/2 cups of sugar
2
1/2 cup of milk
3
4 1/2 cups of shredded coconut, fresh or rehydrated with 1 cup of water
4
food coloring (yellow and red)
5
granulated sugar for dusting
6
dried cranberries (36, one per unit)

Ingredients

1
1 1/2 cups of sugar
2
1/2 cup of milk
3
4 1/2 cups of shredded coconut, fresh or rehydrated with 1 cup of water
4
food coloring (yellow and red)
5
granulated sugar for dusting
6
dried cranberries (36, one per unit)

Directions

1
In a saucepan, combine the sugar and milk
2
Cook over high heat, stirring until the sugar dissolves and the mixture is boiling
3
Let it cook for about 5 minutes
4
Remove from heat and add the shredded coconut, mixing well
5
Divide into two parts and place in separate bowls
6
Tint one part pink and the other light yellow
7
Let it cool
8
Form small balls (1 tablespoon each) and dust with granulated sugar
9
Top each ball with a dried cranberry
10
Make 36 units.