Summary: A flavorful take on the traditional macaroon. I got this recipe from Shallah, who got it from Deborah Doddy, who got it from a friend. Solid background check! Makes about a dozen.
- 2½ c unsweetened, shredded coconut
- 1½ c sugar
- ⅓ c flour
- 4 large egg whites
- ½ tsp salt
- ⅓ c dried cherries
- ¼ c chopped or sliced almonds
- ½ tsp vanilla extract
- ½ tsp almond extract
- Combine coconut, sugar, flour, egg whites and salt in a saucepan. Cook over medium high heat for 5 minutes (sometimes it takes a little longer), or until the mixture thickens and pulls away from the bottom of the pan, stirring constantly. Transfer to a bowl (or not if you want to avoid extra dishes). Fold in cherries, almonds and extracts. Cool (can cool in fridge and stay there for a while for baking later on if need be) or start scooping once oven is warm.
- Preheat oven to 325. Line a baking sheet with parchment paper. Drop mounds of 2 T batter for each cookie onto the baking sheet (they do not spread, so you don’t have to worry about them being far apart from each other). Bake 20-25 minutes, or until golden brown. Transfer to a wire rack and cool.
These freeze beautifully. Simply microwave for 10 secs when you want one/some. If you are using a convection oven, the cooking time is just 15 minutes at the same temp. You can easily double this recipe, but don’t go beyond that at one time as the dough becomes unmanageable.
Cooking time: 20 minute(s)