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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
- 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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