Coconut Macaroons with Dried Cherries
Coconut Macaroons with Dried Cherries
Coconut Macaroons with Dried Cherries
INGREDIENTS
1 cup unsweetened flaked coconut
1 cup sweetened flaked coconut
8 egg whites
Salt
1/4 cup dried cherries
2 tablespoons butter
1 tablespoon humble bee honey
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit
Combine the unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch so mixture does not burn, though you do want a nice toasted golden brown color. Remove from the oven and set aside to cool.
Reduce the oven temperature to 325 degrees Fahrenheit. (If using a convection oven, leave at 350 degrees.)
Whip the egg whites with a pinch of salt in a medium bowl until the whites stiffen into firm peaks.
Fold the toasted coconut into the egg white mixture.
Line a baking sheet with parchment paper. Drop tablespoon-size rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries into the top of each macaroon.
Melt the butter and honey together in a microwave on high for 20 seconds. Drizzle the mixture over the top of each macaroon. Sprinkle with a tiny pinch of salt.
Bake the macaroons for 20 to 25 minutes, until lightly browned, or for 8 to 10 minutes if using a convection oven. The macaroons should be dry to the touch. You may need to bake them longer if it is a humid day. If you live in a dry area, these will keep well for a week.
