Cherry Almond Coconut Macaroon Cookies: My Future Son-in-Law’s Favorite

I made points with my future son-in-law when he was visiting recently.  He and my daughter were over for dinner and I had an array of desserts – pies, cakes and these macaroons.  Somehow he had missed them on his first trip through the buffet line but found them just as they were leaving. He tried one and the look on his face was pure ecstasy. Really.  I said to him that I was pleased that he liked them so much and asked him what was so special about them that they evoked the reaction they did from him.  His response? “Coconut and cherries – what more can you ask for?” That darlin’ boy got to take the rest home.

Cherry Almond Coconut Macaroons
Makes 2 dozen

1             14 ounce bag of sweetened flaked coconut

½          cup sugar

¼          cup all-purpose flour

¼          tsp. salt

4           egg whites

¼          tsp. almond extract

½          cup finely chopped maraschino cherries

Preheat oven to 325°.

Line a baking or cookie sheet with parchment paper (not wax paper).

In a food processor pulse the coconut a few seconds so that the coconut shreds are chopped into smaller pieces.  Do not over process.

In a large bowl, combine processed coconut, sugar, flour and salt. Beat at medium speed with an electric mixer until well combined.

Add egg whites and almond extract and beat until well blended.  Stir in cherries.

Drop by tablespoons 2 inches apart onto the parchment paper lined cookie sheet.

Bake for 18 – 20 minutes or until edges are slightly browned.

Remove from oven and let cool on pans for 2 minutes.

Remove from pans and cool completely on wire racks.

Store in an airtight containers.