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Ingredients
- 3 large egg whites
- 1/2 cup dried cherries, chopped
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 14 -ounce package sweetened shredded coconut
- 2 ounces semisweet chocolate, finely chopped
- 1/4 cup pistachios, chopped
Details
Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from foodnetwork.com
Preparation
Step 1
Directions
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, cherries, sugar salt and the vanilla and almond extracts in a large bowl until combined; fold in the coconut.
Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the macaroons in the chocolate and sprinkle with pistachios, then transfer to a sheet of parchment paper and let cool.
Recipe courtesy of Food Network Magazine
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