Coconut Macaroons with Candied Cherries

Vegetarian
Gluten Free
Dairy Free
Coconut Macaroons with Candied Cherries
145 min.
42
48kcal

Suggestions


Indulge in the delightful world of Coconut Macaroons with Candied Cherries, a dessert that perfectly balances sweetness and texture. These charming little treats are not only a feast for the eyes but also a guilt-free pleasure, as they are vegetarian, gluten-free, and dairy-free. With just 48 calories per serving, you can enjoy these macaroons without compromising your dietary goals.

Imagine the satisfying crunch of toasted coconut combined with the chewy goodness of egg whites, all elevated by the subtle hint of almond extract. Each macaroon is topped with a vibrant piece of candied cherry, adding a pop of color and a burst of flavor that will leave your taste buds dancing. Whether you're hosting a gathering or simply treating yourself, these macaroons are sure to impress.

With a preparation time of just 145 minutes, you can easily whip up a batch of 42 delightful servings, making them perfect for sharing with family and friends. The process of creating these treats is as enjoyable as eating them, allowing you to immerse yourself in the art of baking. So, roll up your sleeves and get ready to create a dessert that will not only satisfy your sweet tooth but also bring smiles to everyone around you!

Ingredients

  • large eggs 
  • 0.3 teaspoon cream of tartar 
  • 0.1 teaspoon salt 
  • 0.8 cup granulated sugar 
  • 0.3 teaspoon almond extract 
  • cups coconut flakes flaked
  •  candied cherries cut into halves, if desired

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • hand mixer
  • aluminum foil
  • spatula

Directions

  1. About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
  2. In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
  3. Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
  4. Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat.
  5. Pour into a medium bowl.
  6. Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
  7. For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart.
  8. Place 1 cherry piece on each cookie.
  9. Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts

Calories48kcal
Protein5.8%
Fat52.94%
Carbs41.26%

Properties

Glycemic Index
1.67
Glycemic Load
2.49
Inflammation Score
-1
Nutrition Score
1.051739130817%

Nutrients percent of daily need

Calories:48.34kcal
2.42%
Fat:2.97g
4.56%
Saturated Fat:2.43g
15.17%
Carbohydrates:5.2g
1.73%
Net Carbohydrates:4.53g
1.65%
Sugar:4.28g
4.75%
Cholesterol:13.29mg
4.43%
Sodium:13.54mg
0.59%
Alcohol:0.01g
100%
Alcohol %:0.09%
100%
Protein:0.73g
1.46%
Manganese:0.11mg
5.62%
Selenium:1.87µg
2.67%
Fiber:0.67g
2.67%
Copper:0.04mg
1.75%
Phosphorus:15.41mg
1.54%
Vitamin B2:0.02mg
1.24%
Iron:0.2mg
1.11%
Magnesium:4.07mg
1.02%