Coconut Almond Macaroons

3 egg whites
1/4 tsp cream of tartar
1/8 t. salt
3/4 c. sugar
1/4 tsp almond flavoring
2 c. flaked coconut
9 candied cherries (quartered)

Preheat oven to 300 degrees. Cover baking sheet with parchment paper or foil. Beat first three ingredients in small bowl on high speed until foamy. Add sugar, one tablespoon at a time, while continuing to beat until mixture is stiff and glossy being careful not to underbeat. Pour into medium bowl. Gently fold in almond flavoring and coconut. Drop by teaspoonfuls onto prepared baking sheet approximately 1 inch apart. Put 1 piece of cherry on top of each cookie. Bake for 23 minutes until edges are lightly browned. Cool for 10 minutes before removing to wire rack.

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