Coconut Macaroons With a Cherry Top

READY IN: 40mins




  • Preheat oven to 300°. Line baking trays with parchment paper.
  • Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
  • Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
  • Using a mixer, beat egg whites and salt at high speed until soft peaks form.
  • Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
  • Beat in vanilla. With a rubber spatula, fold in coconut and flour.
  • Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
  • Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
  • Store in tightly covered container for up to 3 days.
  • Makes 36 cookies.