Chocolate Cherry Macaroons

Yield: about 2 dozen

Ingredients

• 2 2/3 cups (7 ounces) flaked coconut
• 2/3 cup granulated sugar
• 6 tablespoons all-purpose flour
• 4 egg whites
• 1 teaspoon almond extract
• 1/3 cup chopped maraschino cherries
• 1 package (8 squares) Baker's semisweet chocolate

Instructions

1. Heat oven to 325 degrees F. Lightly grease and flour* cookie sheets.
2. Mix coconut, sugar, flour and salt in large bowl.
3. Stir in egg whites and almond extract until well blended.
4. Stir in chopped cherries.
5. Drop by spoonsful onto prepared cookie sheets.
6. Bake for 20 minutes or until edges of cookies are golden brown.
7. Immediately remove from cookie sheets. Cool on wire racks.
8. Melt chocolate.
9. Dip cookies half way into chocolate; let excess drip off.
10. Place on wax paper-lined cookie sheet and let cool at room temperature or in refrigerator until chocolate is firm.

Notes

* For best results, use our Pan Release!