This is the final cookie of the month for 2013. I have selected to share Coconut Cherry Macaroons, a favorite recipe that has been in our family for decades.
There are so many recipes for coconut macaroons with ingredients and methods for making them that vary. This is a variation of the traditional coconut macaroon cookie. Macaroons are not difficult to make and don’t take a lot of ingredients. The addition of the candied cherries makes these macaroons tasty. They are also showy on a plate of sweets. I hope you enjoy them.
Coconut Cherry Macaroons
4 extra-large eggs (at room temperature), separated (reserve the yolks)
¼ tsp salt
1 cup white sugar
1 tsp almond extract
½ tsp vanilla
3 cups coconut*
1½ cups flour
¾ cup red candied cherries, chopped
¾ cup green candied cherries, chopped
Preheat oven to 350F.
In large bowl of stand mixer fitted with whisk attachment, whip the egg whites and salt on high speed just until frothy. Gradually, and very slowly, add the sugar while continuing to beat on high speed. Whisk the egg whites and sugar until mixture forms stiff peaks.
Meanwhile, in separate large bowl, with a hand mixer or a whisk, beat the four egg yolks along with the almond and vanilla flavorings.
Stir in coconut. Add flour and candied cherries. Mix well.
Fold the stiff egg white mixture into the coconut mixture.
Drop by teaspoonfuls onto parchment-lined baking sheets.
Bake 12-15 minutes or until edges are golden brown and cookies are set. Let cool on baking sheets for 2 minutes then transfer to wire racks to finish cooling.
* Any kind of coconut — flaked, shredded, or macaroon — and either sweetened or unsweetened (or a mixture of both), can be used. In the photographs that accompany this recipe, I used macaroon coconut, a shorter variety of coconut.
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