"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cherry Coconut Macaroons Recipe

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This recipe for Cherry Coconut Macaroons, by , is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taste of Home

Category:
Category:

Ingredients:  
Ingredients:  
4 large egg whites
2 Tbsp. granulated sugar
1/2 cup sweetened condensed milk
1/4 cups + 3 Tbsp. maraschino cherry juice
1/2 tsp. salt
5 1/3 cups (14 oz bag) sweetened, shredded coconut
3/4 cup all-purpose flour
1/4 cup maraschino cherries drained and finely chopped
2 squares chocolate almond bark

Directions:
Directions:
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites, sugar, sweetened condensed milk, maraschino cherry juice, and salt until frothy. It may take about 2 minutes to do it. Add the coconut and chopped maraschino cherries. Stir until all coconut is covered with mixture. Add in the flour and stir until completely incorporated. Using a 1 1/2 Tbsp. medium cookie scoop, scoop out the cookie. Place on the prepared baking sheet. They won't spread.
Bake for 17-19 minutes until the coconut bits get golden brown. Let cool completely. .In a microwave-safe bowl, add the chocolate almond bark in. Microwave for 30 seconds and stir. Repeat until the chocolate is smooth. Place the chocolate in a plastic sandwich bag. Cut a very small hole in one of the corners of the bag. This will help to drizzle over the top of the macaroons. Place the cookies on a piece of wax paper or parchment paper. Drizzle the chocolate on the top of each macaroon moving back and forth over the top of each cookie. Let dry.
 Store in an airtight container. Makes 30 cookies.


 

 

 

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