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
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