Cherry Limeade Macaroons

1. 1

   For the macaroons, mix together the egg whites, sugar, vanilla, almond extract and salt until well combined.

2. 2

   Add in the coconut and stir until coated evenly.

3. 3

   Drop tablespoons of coconut mixture onto a cookie sheet that's been lined with aluminum foil, greased, and floured.

4. 4

   Using wet hands to prevent sticking, push your thumb into each pile and carefully form an indention in each cookie.

5. 5

   TIP: You can push the edges back in around your thumb as you go to make sure the cookie holds it shape.

6. 6

   Place the macaroons in the oven at 350u00b0F for 8 to 10 minutes or until the tips of the cookies begin to turn golden brown

7. 7

   Pull them out and allow them to cool completely.

8. 8

   While the macaroons are cooling, grab up the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Whip it up with a mixer until smooth.

9. 9

   Drop tablespoons of the cream cheese mixture into the cooled macaroons. Top with a marachino cherry. Store in the refrigerator until ready to serve.

10. 10

    TIP: Dry your marachinos in a paper towel before putting them on the macaroon so the juices don't run into the filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.