Baked Coconut Cherry Macaroons
These delightful Baked Coconut Cherry Macaroons are a sweet and chewy treat. The combination of shredded coconut, maraschino cherries, and a hint of almond extract creates a delectable flavor profile that's sure to satisfy any sweet tooth.
Instructions
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1
Preheat the oven to 375°F. In a large bowl, cream the shortening and sugar until light and fluffy. Add the eggs and almond extract, and mix well.
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2
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Fold in the shredded coconut and chopped maraschino cherries.
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3
Drop the dough by rounded teaspoonfuls onto greased baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the macaroons are lightly browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
