Cranberry and Coconut Macaroons (gf)
Photography by Claire Aldous .

Deliciously chewy with little nuggets of tart cranberries, once cooled, the base of the cooled macaroons can be dipped in melted white chocolate if desired.
4 x #7 egg whites (large)*
1 cup caster sugar
pinch sea salt
1 tablespoon honey
3 tablespoons coconut flour
¾ cup desiccated coconut
1 cup shredded coconut
1 teaspoon vanilla extract
1/3 cup chopped cranberries
Baking tray, greased and lined
Preheat the oven to 150°C fan bake
Place all of the ingredients, except the cranberries, in a medium saucepan. Combine well and cook over a low heat for 8 minutes, stirring until the mixture thickens and becomes quite sticky and easily pulls off the base of the saucepan. It should still be a pale colour. Take off the heat and stir in the cranberries. Spread the mixture onto a large plate and cool for 20 minutes.
Place tablespoons of the mixture in small mounds on the baking tray.
Bake for about 9-10 minutes or until a light golden colour, turning the tray for even browning. Cool on the tray for 5 minutes before transferring to a cooling rack. Store in an airtight container. Makes approx 20.
*4 large egg whites weigh 120 grams
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Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!