Cherry Coconut Macaroons Recipes

CHERRY MACAROONS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.

CHERRY COCONUT MACAROONS

Steps:

• Preheat the oven to 170°C / 340°F (150°C fan) and line a large baking sheet with greaseproof paper or baking parchment. Place the egg whites and cream of tartar into the bowl of your stand mixer (or a large bowl) and whisk using the balloon attachment (or an electric hand whisk) until soft peaks have formed. Add the sugar, and continue to whisk until stiff peaks are formed, and the mixture is nice and shiny. Add the vanilla, almond, salt, coconut, and chopped cherries, and gently fold together until the coconut is completely covered in the egg whites, and the cherries are well distributed. Using your hands (or an ice cream scoop) form golf-ball sized balls of the mixture, making sure they are nice and compact. Place on the lined baking sheet - they won't spread too much in the oven, so they can be fairly close to each other. Pop in the preheated oven for 20-25 minutes. The more exposed bits of coconut should be a nice golden brown, but there will still be some white in there too. Leave to cool completely on the baking sheet. Once cooled, drizzle with melted chocolate and pop in the fridge to set.

COCONUT MACAROONS WITH A CHERRY TOP

Steps:

• Preheat oven to 300°. Line baking trays with parchment paper.
• Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
• Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
• Using a mixer, beat egg whites and salt at high speed until soft peaks form.
• Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
• Beat in vanilla. With a rubber spatula, fold in coconut and flour.
• Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
• Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
• Store in tightly covered container for up to 3 days.
• Makes 36 cookies.

COCONUT MACAROONS WITH CANDIED CHERRIES

Steps:

• About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
• In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
• Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
• Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
• Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
• For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
• Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

CHOCOLATE-CHERRY-COCONUT MACAROONS

Steps:

• Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
• Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
• Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.

CHERRY-COCONUT MACAROONS (1 WW POINT)

Steps:

• 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.) 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 (about 5-7 minutes) Fold in remaining ingredients.
• Make 24 cookies by dropping batter by tablespoons onto prepared cookie sheets.
• Bake until light golden brown, about 15 minutes.
• 2 cookies per serving (1 WW point per serving).