 |  |  |
No flour of any kind, so they're perfect for PASSOVER. Just 4 ingredients (plus the optional cherry on top) ~ mixed the old-fashioned way, in a big bowl with a wooden spoon, just like Grandma made them. I add a hint of almond extract in the macaroons, and like to drizzle a little ALMOND GLAZE around the cherry (but that's optional).
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)
Mix together all ingredients in a big bowl, with a wooden spoon. Drop by tablespoons, about 1” apart, on cookie sheet(s) lined with parchment paper. Push a cherry half into the center of each one. Dip your fingers in water; then go back and smooth out the edges of the cookies so coconut doesn't stick out.
Bake at 350 for about 7-10 minutes, or until very lightly browned around the edges (if you underbake them, they'll fall apart later).
Leaving them on the cookie sheet, I'll cut off any browned coconut that's sticking up (with a scissors). If any sweetened condensed milk has spread out the bottom of any of the cookies, you can gently push it back under the cookie with a butter knife.
Drizzle some ALMOND GLAZE around the cherry and let them cool for a few minutes before removing to paper or racks to cool completely.
Makes about 2 dozen (maybe more ~ depends how big you make them)
Optional GLAZE:
3/4 cup powdered sugar..................................1/2 tsp. almond 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.
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)
Mix together all ingredients in a big bowl, with a wooden spoon. Drop by tablespoons, about 1” apart, on cookie sheet(s) lined with parchment paper. Push a cherry half into the center of each one. Dip your fingers in water; then go back and smooth out the edges of the cookies so coconut doesn't stick out.
Bake at 350 for about 7-10 minutes, or until very lightly browned around the edges (if you underbake them, they'll fall apart later).
Leaving them on the cookie sheet, I'll cut off any browned coconut that's sticking up (with a scissors). If any sweetened condensed milk has spread out the bottom of any of the cookies, you can gently push it back under the cookie with a butter knife.
Drizzle some ALMOND GLAZE around the cherry and let them cool for a few minutes before removing to paper or racks to cool completely.
Makes about 2 dozen (maybe more ~ depends how big you make them)
Optional GLAZE:
3/4 cup powdered sugar..................................1/2 tsp. almond 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.
RSS Feed
