These easy cookies are crisp on the outside, rich and chewy on the inside, and delicious all the way through. They make a festive addition to a holiday cookie plate, but will delight coconut fans any time of year.
Special Diets:
Ingredients
Method
Preheat the oven to 300°F and line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, beat egg whites and salt together until the egg whites hold soft peaks.
Slowly beat in powdered sugar, followed by vanilla, ginger and cinnamon. Remove the bowl from the mixer.
Use a spatula to fold coconut, cherries and hazelnuts into the egg white mixture.
Drop slightly rounded tablespoons onto the prepared baking sheets, making about 24 cookies. If you like, moisten your fingertips and shape the drops into rounded or peaked mounds.
Bake in the middle of the oven until the tops and bottoms of the macaroons are golden brown and slightly crisped, 20 to 25 minutes.
Cool the macaroons on the baking sheets. Serve immediately or store in an airtight container for up to 3 days.
Nutritional Info
Serving Size
1 cookie
Calories
70
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.