Cherry-Coconut Macaroons

Ingredients

• 2 large egg whites, at room temperature
• 1/4 tsp table salt
• 1/3 cup sugar
• 2 Tbsp all-purpose flour
• 1/2 tsp vanilla extract
• 1 cup sweetened coconut flakes
• 1/2 cup dried cherries

Directions

1. Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
2. Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks.
3. Fold in remaining ingredients. Drop batter by tablespoons onto prepared cookie sheets. Bake until light golden brown, about 15 minutes. Yields about 2 cookies per serving.

Serves | 12
POINTS per serving | 1

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse