FESTIVE COCONUT MACAROONS

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55 min Prep
55 min Total
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24 Servings

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Celebrate the festive season with these tropical delights! Enjoy coconut cookies topped with cherries – a yummy dessert.


Ingredient List
  • Small check mark in a circle icon4 egg whites
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon1/4 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/8 teaspoon salt
  • Small check mark in a circle icon1/2 teaspoon almond extract
  • Small check mark in a circle icon4 cups coconut
  • Small check mark in a circle icon1/4 cup chopped red candied cherries
  • Small check mark in a circle icon1/4 cup chopped green candied cherries
Preparation
  1. Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
  2. Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Tips
  • When preparing cookies or bars that contain coconut, flaked coconut is preferred. Flaked coconut pieces are smaller and thinner than shredded. Shredded coconut is recommended for decorating or garnishing.
  • Instead of greasing and flouring the cookie sheets, lining them with parchment paper is convenient and saves cleaning time. Parchment paper, which comes in rolls and can be found in the supermarket near the plastic wrap, is particularly recommended for cookies that can stick to the baking surface, such as macaroons and meringues.