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Gather ingredients.
After whisking together the egg whites, sugar, almond extract and salt until sugar is dissolved, stir in the flour, coconut and dried cherries. Refrigerate mixture 15 minutes.
Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds.
Bake until bottom of cookies are a nice golden brown.
Cherry Almond Macaroons
Yield 24 cookies
Ingredients:
- 1/2 cup (4 ounces) AllWhites® egg whites
- 1/2 cup sugar
- 2 teaspoons almond extract
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 3 cups sweetened flaked coconut
- ½ cup chopped dried cherries
Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet. Press firmly to create mounds.
Bake 12 to 15 minutes (I had to bake mine 15-20 minutes) or until bottom of cookies are light golden brown.
Cool on baking sheet 5 minutes; remove to cooling rack.
Calories: 82 per cookie not including dried cherries or chocolate
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SarahGeorge says
Wow!! Lorraine, I think it would've been a treat eating these!! I love coconut sweets 🙂
Red Couch Recipes says
Love macaroons, and I love the idea of adding cherries. Great photos. Joni
Cheryl says
What a beautiful Valentine treat! (Or any time?) 🙂
Nancy's Notes says
Oh my heavens, those look just out of this world delicious! Thank you for that awesome recipe!
Melissa @ My Recent Favorite Books says
You are making me hungry!
( I love desserts! )
Ann says
They sound really good and then when I saw the ones drizzled with the chocolate, oh my, makes me want to break my diet
Blackberry Lane says
These look delicious.
Winnie says
Oh WOWWWW !!
Lorraine these look absolutely heavenly!!