Easy Cherry Almond Macaroons - A very simple, easy coconut macaroon recipe with the added flavors of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings3dozen cookies
AuthorBarry C. Parsons
Ingredients
4cupssweetened dried coconut
1 1/2cupstoasted ground almonds
1cupglace cherriescut in quarters (Maraschino or dried cherries can also be used)
1/2tspvanilla extract
1/2tspalmond extract
pinchsalt
1can300 ml sweetened condensed milk
2large egg whites
Instructions
Toast whole almonds at 350 degrees F in a single layer on a baking sheet for about 5-7 minutes. Cool completely before grinding them in a food processor or blender.
Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
Cool completely on the baking sheet before removing the cookies.