Side Pannel
Cherry Kissed Coconut Macaroons
Cherry Kissed Coconut Macaroons
- Recipe Submitted by maryjosh on 07/09/2019
Ingredients List
- 14 ounces sweetened shredded coconut
- 7 ounces sweetened condensed milk half a can
- 3 egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 2 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 30 fresh cherries
Directions
Preheat the oven to 325 degrees F, and line two cookie sheets with parchment paper. Place the egg whites and cream of tartar in the bowl of an electric mixer. Whip until soft and foamy, then add the sugar and vanilla, and whip until firm peaks are formed.
Gently fold in the sweetened condensed milk, salt, almond flour, and shredded coconut. Using a 2-tablespoon cookie scoop, place mounds of the coconut mixture on the cookie sheets, 2 inches apart. Then gently press a fresh cherry in the center of each mound. **I left the pits in, but you could surgically remove them from the bottom, or use maraschino cherries if you prefer.
Bake for 20-25 minutes, until the edges are golden brown. Cool on the cookie sheet for 5 minutes before moving.
Gently fold in the sweetened condensed milk, salt, almond flour, and shredded coconut. Using a 2-tablespoon cookie scoop, place mounds of the coconut mixture on the cookie sheets, 2 inches apart. Then gently press a fresh cherry in the center of each mound. **I left the pits in, but you could surgically remove them from the bottom, or use maraschino cherries if you prefer.
Bake for 20-25 minutes, until the edges are golden brown. Cool on the cookie sheet for 5 minutes before moving.
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