Cherry Macaroons Recipe

Cherry Macaroons Recipe photo by Taste of Home

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I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.—Sherma Talbot, Salt Lake City, Utah

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Cherry Macaroons Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 36 Servings

20 10 30

Ingredients

1-1/3 cups shortening
1-1/2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups flaked coconut
1 cup maraschino cherries, chopped

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well.
Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff).
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks. Yield: about 6 dozen.

Nutritional Facts 1 serving (2 each) equals 176 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 175 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cherry Macaroons in Taste of Home December/January 1999, p54

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Cherry Macaroons

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(1-1) of 1 reviews

Reviewed on Dec. 27, 2009 by mrs_h

I found this recipe when my son had colic. I had to eliminate dairy from my diet to prevent it, and this was one of the best non-dairy cookie recipes I found.