Monday, December 04, 2023

Cherry Topped Coconut Macaroons

Cherry Topped Coconut Macaroons

This used to be my favorite Christmas cookie, until I decided that it doesn’t have to be Christmas to make these delicious treats!  Now I make them all year round!

Cherry Topped Coconut Macaroons

1 (14 oz.) can Sweetened Condensed Milk
2 extra large egg whites, beaten
Pinch of salt
¼ teaspoon salt
1 (14 oz.) package flaked coconut
2 teaspoons vanilla extract
Maraschino cherries

Preheat the oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the mixture into rounds on a sheet pan lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  

Top each round with a maraschino cherry, pushing downs slightly. 

Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely

Photography is the property of and copyrighted to ©Welcome Home.
Print Friendly and PDF

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.