Coconut Macaroons With a Cherry Top

photo by CookinDiva

- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
36
ingredients
- 2 egg whites
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 3 cups flaked coconut
- 1⁄4 cup all-purpose flour
- 18 maraschino cherries, cut in half, well drained
- 2 tablespoons maraschino cherry juice
directions
- 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.
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RECIPE SUBMITTED BY
CookinDiva
Cincinnati, Ohio