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Coconut Macaroon With Cherry Heart
Turn this classic coconut cookie into an even sweeter treat by topping it with a heart shaped Maraschino cherry.
Prep Time: 08:00
Cook Time: 20:00
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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