Cherry Chocolate Macaroons

• 1/2 cups Baker's Chocolate
• 3 Tablespoons Sweet Rice Flour
• 1/4 teaspoons Salt
• 3 whole Egg Whites
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cups Minced Maraschino Cherries
• 2-1/2 cups Shredded Coconut

1. Preheat oven to 325F.
2. Begin melting chocolate over a double boiler or in the microwave on 50% power for 30 second intervals. Just make sure to stir between each interval so it doesn't burn. Once melted, set aside.
3. Sift together sweet rice flour and salt then set aside.
4. Beat egg whites for approximately 3 minutes or until they start forming stiff peaks. Reduce speed to medium and add sugar 1 tablespoon at a time. Keep mixing until eggs become very shiny and stiff. Slowly fold in vanilla extract and cherries then add the flour/salt mix 1 tablespoon at a time. Next gently fold in the coconut.
5. Place tablespoon sized drops of the batter on greased wax paper-lined baking sheets and bake for 8-11 minutes or until the tips of the macaroons start turning golden brown. Do not over cook. Remove and cool.
6. Drizzle melted chocolate on cookies then allow to cool completely.

chocolate, sweet rice flour, ubc, egg whites, sugar, vanilla, maraschino cherries, shredded coconut

Taken from tastykitchen.com/recipes/desserts/cherry-chocolate-macaroons/ (may not work)