COCONUT Cherry MACAROONS
2/3 cup sweetened, condensed milk (NOT evaporated)
3 cups shredded coconut
1 tsp vanilla extract
1/2 tsp almond extract
12 maraschino or candied cherries (cut in half) (NOTE: I like to use red and green cherries at Christmas)
Mix together all ingredients. Drop by tablespoons, about 1” apart, on well greased/sprayed (I like parchment paper) cookie sheet. Bake at 350 for about 7-10 minutes, or until very lightly browned around the edges. Remove immediately from cookie sheet to cook on racks (remove gently!) ~ Makes 2 dozen
CHOCOLATE DIPPED MACAROONS
Melt 4 oz. bittersweet chocolate in microwave (about 1 min). Dip bottoms of COOLED cookies into chocolate and let dry on rack or waxed paper (upside down is best)
Optional GLAZE:
3/4 cup powdered sugar.............................................................1/2 tsp. almond or coconut extract
milk or flavored liquid coffee creamer (Creme Brulee, Italian Sweet Creme or Coconut)
Add the extract to the powdered sugar in a small bowl. Gradually whisk in the milk or creamer (1 tsp. at a time) until smooth, drizzle consistency. Drizzle a small amount of glaze around the cherries of cooled cookies.