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Coconut Macaroons

These coconut macaroons are a classic Christmas favorite- simple meringue-based cookies, that are naturally gluten and fat free. Sweet coconut is folded into stiffy beaten a simple meringue and topped with a halved maraschino cherry for a bright and festive pop of colour, baked until crispy golden brown.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 Cookies
Course: Dessert, Snack
Cuisine: American
Calories: 64
Ingredients Equipment Method

Ingredients
  

  • 3 Egg whites
  • 1/4 tsp salt
  • 1 1/2 cup coconut
  • 3/4 cup sugar
  • 1/2 tsp vanilla
  • Maraschino cherries cut in half

Equipment

  • Large mixing bowl
  • Electric hand mixer
  • Paring knife

Method
 

  1. Beat egg whites until soft and shiny.
  2. Add 1/4 cup sugar gradually, continue beating.
  3. Add salt and vanilla with last of sugar and beat until stiff peaks form.
  4. Fold in coconut.
  5. Dropped by the spoonful on cookie sheet with brown paper.
  6. Leave room for them to spread on the top of each cookie.
  7. Place half of a cherry.
  8. Bake at 300 for 20 minutes.
  9. Do not overbake.
  10. Allow to cool. Use nice to remove from paper.