Coconut Macaroon With Cherry Heart

Turn this classic coconut cookie into an even sweeter treat by topping it with a heart shaped Maraschino cherry.

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Servings: 15

Prep Time: 08:00

Cook Time: 20:00

Main Ingredients

14 oz package flaked coconut (i prefer baker's brand)

1/2 cup sugar

6 tbs flour

1/4 tsp salt

4 egg whites

1 tsp almond extract


1Preheat oven to 325 degrees.

2Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended. I use my hands to ensure it is thoroughly mixed.

3Spray your baking sheet with nonstick cooking spray. Gently form mixture into a round shape and place on cookie sheet approximately 1/2 inch apart.

4Select 8 firm cherries from jar and gently dry with a paper towel. Cut each cherry in half. Using a paring knife, cut a small v at the top to create a heart shape. Place one piece on each cookie.

5Bake for 20 minutes or until edges begin to turn light brown.

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