I am a fan of macaroons and cherries, so I thought, why not come up with a cherry macaroon? They are a perfect two bite cookie with a toasted outside and a moist, chewy interior. The way to get a tart cherry flavor and have these macaroons work is to use crushed, freeze dried cherries. The ingredients are simple and clean with no refined sugar. These cookies should definitely go on your holiday tray! They also make a very pretty packaged gift!
5 oz. (1 1/2 Cup) of Unsweetened Finely Shredded Coconut (I like this kind)
1/2 Cup of Coconut Cream (also know as coconut butter, here’s my favorite)
1/3 Cup of Freeze Dried Cherries (this kind)
1/3 Cup of Good Honey (I use local)
2 Tablespoons of Coconut Milk (full fat)
2 Egg Whites
1/4 Teaspoon of Sea Salt (I am a big fan of Himalayan Pink for it’s minerals)
Preheat the oven to 325º degrees.
In a clean dry bowl, beat the egg whites and salt on high with a hand-held electric mixer until you have medium-firm peaks. Set aside.
Put the cherries in a ziplock bag and crush them finely with a rolling pin. In a medium bowl, combined the shredded coconut and crushed cherries.
Add the honey, coconut cream (softened in the microwave), vanilla extract and coconut milk. Beat with a hand mixer until thoroughly creamed.
Carefully fold in the egg whites. Now, scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets.
Bake in your preheated oven for 20 to 25 minutes, or until the outside is a pretty golden brown. Remove from the oven and cool.
Makes 20 Macaroons. They will keep at room temperature for a week or more.
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