Coconut Macaroons With A Cherry Top

• 2 egg whites
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 3 cups flaked coconut
• 1/4 cup all-purpose flour
• 18 maraschino cherries, cut in half, well drained
• 2 tablespoons maraschino cherry juice

1. Preheat oven to 300u0b0. Line baking trays with parchment paper.
2. Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside.
3. Cut 18 maraschino cherries in half. Drain on paper towels. Set aside.
4. Using a mixer, beat egg whites and salt at high speed until soft peaks form.
5. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you're done.
6. Beat in vanilla. With a rubber spatula, fold in coconut and flour.
7. Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won't spread very much at all. Place a half cherry on top of each cookie.
8. Bake at 300u0b0 for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool.
9. Store in tightly covered container for up to 3 days.
10. Makes 36 cookies.

egg whites, salt, sugar, vanilla extract, flaked coconut, flour, maraschino cherries, maraschino cherry juice

Taken from www.food.com/recipe/coconut-macaroons-with-a-cherry-top-454596 (may not work)