Chocolate-Cherry-Coconut Macaroons
- 1/2 cup finely chopped maraschino cherry
- 2 eggs
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 2 cups flaked coconut
- 1 (6 ounce) package semi-sweet chocolate chips
- Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use.
- Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly.
- Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
maraschino cherry, eggs, salt, granulated sugar, vanilla, flour, flaked coconut, semisweet chocolate chips
Taken from www.food.com/recipe/chocolate-cherry-coconut-macaroons-189684 (may not work)