Coconut Macaroons With A Cherry Top – a delicious recipe with egg whites, salt, sugar, vanilla extract, flaked coconut, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300u00b0. Line baking trays with parchment paper.
2
Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
3
Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
4
Using a mixer, beat egg whites and salt at high speed until soft peaks form.
5
Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
6
Beat in vanilla. With a rubber spatula, fold in coconut and flour.
7
Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
8
Bake at 300u00b0 for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
9
Store in tightly covered container for up to 3 days.
197
kcal
Calories
5
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 1/8 teaspoon salt, 1/2 cup sugar, 1/2 teaspoon vanilla extract, and more.
Yes, Coconut Macaroons With A Cherry Top falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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