Coconut Cherry Macaroons

Name: Coconut Cherry Macaroons
Cook time: P0Y0M0DT0H19M0.000S
Total time: P0Y0M0DT1H39M0.000S
Yield: about 24 cookies
Ingredients: 2/3 cup sugar; 1/2 cup dried cherries, finely chopped; Finely grated zest of 1/2 orange; 2 teaspoons pure vanilla extract; 2 large egg whites, lightly beaten; 1/2 teaspoon fine salt; 3 cups (about 8 ounces) finely shredded unsweetened coconut

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Level: Easy

Total: 1 hr 39 min
Active: 19 min

Yield: about 24 cookies

Tart dried cherries, vanilla and orange zest enhance classic coconut macaroons.

Level: Easy

Total: 1 hr 39 min
Active: 19 min

Yield: about 24 cookies

Ingredients

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2/3 cup sugar

1/2 cup dried cherries, finely chopped

Finely grated zest of 1/2 orange

2 teaspoons pure vanilla extract

2 large egg whites, lightly beaten

1/2 teaspoon fine salt

3 cups (about 8 ounces) finely shredded unsweetened coconut

Directions

Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment.
Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid.
Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)