CHERRY COCONUT MACAROONS
These pink cherry coconut macaroons are loaded with that maraschino cherry flavor! They are speckled with bits of red from the chopped cherries and are finished with a drizzle of chocolate on the top. If you like chocolate covered cherries, you'll definitely like these! Plus, they're so simple and quick to whip up!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg whites, sugar, sweetened condensed milk, maraschino cherry juice, and salt until frothy. It may take about 2 minutes to do it.
- Add the coconut and chopped maraschino cherries. Stir until all coconut is covered with mixture.
- Add in the flour and stir until completely incorporated.
- Using a 1 1/2 T. medium cookie scoop, scoop out the cookie.
- Place on the prepared baking sheet. They won't spread.
- Bake for 17-19 minutes until the coconut bits get golden brown.
- Let cool completely.
- In a microwave-safe bowl, add the chocolate almond bark in. Microwave for 30 seconds and stir. Repeat until the chocolate is smooth.
- Place the chocolate in a sandwich bag. Cut a very small hole in one of the corners of the bag. This will help to drizzle over the top of the macaroons.
- Place the cookies on a piece of wax paper or parchment paper. Drizzle the chocolate on the top of each macaroon moving back and forth over the top of each cookie. Let dry.
- Store in an airtight container.
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