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Coconut Macaroons with Candied Cherries
Coconut Macaroons with Candied Cherries
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Prep Time:
1 hour 55 minutes
Total Time:
2 hours 25 minutes
Indulge in tropical coconut cherry cookies for a sweet delight.
Ingredients:
  • 3 large eggs
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 teaspoon almond extract
  • 2 cups flaked coconut
  • 9 candied cherries, each cut into halves, if desired
Instructions:
  • Prepare an egg separator over a small bowl. Crack each egg, separating the yolks from the whites. (Save yolks for another recipe.)
  • Place the egg whites in a clean large bowl and allow them to come to room temperature for up to 30 minutes.
  • Preheat the oven to 300°F and prepare cookie sheets with foil or cooking parchment paper.
  • Combine cream of tartar and salt with the egg whites, then beat on high speed with an electric mixer until foamy. Gradually beat in the sugar, one tablespoon at a time, until stiff and glossy peaks form. Transfer the mixture into a medium bowl.
  • Gently sprinkle almond extract and coconut over the egg white mixture. Using a rubber spatula, fold the ingredients by cutting vertically through the batter, sliding the spatula across the bottom of the bowl, and then up the side, rotating the bowl and repeating the folding motion until ingredients are just blended.
  • Scoop a teaspoonful of dough for each cookie using a tablespoon, place on a lined cookie sheet, leaving 1 inch of space between each cookie. Top each cookie with a cherry piece.
  • Bake for 20-25 minutes until edges are lightly browned. Allow cookies to cool on the sheets for 10 minutes before transferring them to a cooling rack using a turner. Let the cookie sheets cool for 10 minutes between batches.

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