Ambrosia Macaroons

• 1 large egg white
• 1/4 cup sugar
• 1/4 cup butter, melted and cooled
• 1/4 cup fresh lime juice
• 1 teaspoon loosely packed orange zest
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 1 (14-oz.) package sweetened flaked coconut
• 1/2 cup finely diced dried pineapple
• Parchment paper
• 36 red maraschino cherries, drained, halved, and patted dry

1. Preheat oven to 350u0b0. Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy; gradually add sugar, 1 Tbsp. at a time, until soft peaks form.
2. Gently stir in butter and next 4 ingredients. Stir in flour. Stir in coconut and pineapple until blended.
3. Drop batter by teaspoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets. Place 1 cherry half in center of each cookie.
4. Bake at 350u0b0 for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks, and cool.

egg white, sugar, butter, lime juice, orange zest, vanilla, kosher salt, allpurpose, coconut, pineapple, paper, maraschino cherries

Taken from www.myrecipes.com/recipe/ambrosia-macaroons (may not work)