Stained Glass Cherry Macaroons Recipe

Stained Glass Cherry Macaroons Recipe
Stained Glass Cherry Macaroons Recipe photo by Taste of Home
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Stained Glass Cherry Macaroons Recipe

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Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. —Jamie Jones, Madison, Georgia
MAKES:
84 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min./batch

Ingredients

  • 6 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 8 cups sweetened shredded coconut (22 ounces)
  • 3/4 cup finely chopped green candied cherries
  • 3/4 cup finely chopped red candied cherries
  • 1/3 cup all-purpose flour

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture.
Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: about 7 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Originally published as Stained Glass Cherry Macaroons in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p42

  • 6 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 8 cups sweetened shredded coconut (22 ounces)
  • 3/4 cup finely chopped green candied cherries
  • 3/4 cup finely chopped red candied cherries
  • 1/3 cup all-purpose flour
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture.
  3. Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container. Yield: about 7 dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Originally published as Stained Glass Cherry Macaroons in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p42

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