Coconut Macaroons with Dried Cherries
25 to 30 small cookies
- 1 cup unsweetened flaked coconut
- 1 cup sweetened flaked coconut
- 8 egg whites
- 1/4 cup dried cherries
- 2 tablespoons butter
- 1 tablespoon honey, preferably orange blossom honey
- 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 the 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 Fahrenheit.)
- 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 (I prefer to use a small ice cream scoop) 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 (watch carefully to avoid burning!), 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 — if the cookie patrol doesn’t find them first.
More from The Fresh Honey Cookbook:
- • Broiled Peaches• Chunky Heirloom Tomato Gazpacho with Lemon Crème Fraîche • Creamy Chicken and Coconut Curry• Southern-Style Iced Tea• Fresh-From-The-Garden Beets with Oranges and Blue Cheese • Switchel
Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store: The Fresh Honey Cookbook