Kelli 's Recipe

Coconut Macaroons

Category: Recipes

14 oz of shredded coconut
2/3 cup sugar
6 Tablespoons of flour*
1/4 Teaspoons of salt
4 egg whites
1 Teaspoon of vanilla or almond extract
3/4 cup chopped candied cherries**

*coconut flour can be substituted
**candied cherries are optional, you can use other colors/flavors to give it a festive holiday look

Pre-heat oven to 325 degrees

Mix coconut, flour and salt in a separate bowl.
Beat egg whites and sugar together to a stiff peak
Mix in dry ingredients and candied cherries.

Line cooking sheets with parchment paper and drop a spoonful of mix onto the sheets approximate 1 inch a part.

Back for 20 minutes or until the coconut is lightly toasted.

If you are cooking two cookie sheets at a time, switch out the top and bottom sheets at the 10 minute mark.

Remove from oven and slide the parchment paper off of the hot cookie sheet.

Let cool and loosely cover in a container.