Recipe by the_cookie_lady
An interesting take on macaroons. This recipe comes from "The Joy of Cookies" by Sharon Tyler Herbst. The cherries will add extra softness to the macaroons. Just be sure to squeeze as much of the cherry juice off as you can or the cookies will spread and become hat-shaped. Prep time is a guess.
Top Review by tajgood1
These are great cookies! I had purchased the cherries and coconut for another recipe, then realized I didn't have the other needed ingredients, so I was looking for a recipe to use these items. I have to admit, as I was making the cookies, they didn't look like they were going to turn out at all, but after baking up, they looked so festive for Christmas! (I had never made macaroon-type cookies before.) Nice, light and chewy. ( I didn't use the chocolate chips, and I also used parchment paper.) Thanks!
- 1⁄2 cup finely chopped maraschino cherry
- 2 eggs
- 1⁄8 teaspoon salt
- 3⁄4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1⁄3 cup all-purpose flour
- 2 cups flaked coconut
- 1 (6 ounce) package semi-sweet chocolate chips
Directions See How It's Made
- Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
- Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
- Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.