PersonalPoints™ per serving
Our dried-fruit-infused macaroons are a perfect mouthful of sweetness. We love their crispiness but for a softer, chewier cookie reduce their baking time to 11 to 13 minutes. It’s easier to separate egg whites from their yolks when the eggs are cold and eggs whites need to be at room temperature to whip to a stable foam and the right volume. To make this step more efficient, separate the egg whites immediately after being removed from the refrigerator and let them stand at room temperature while you’re assembling the other ingredients or at least 30 minutes. If cherry is not your thing, give cranberries or blueberries a try.
2 large, at room temperature
Sweetened coconut flakes
- Preheat oven to 325°F. Line 2 cookie sheets with parchment paper coated with cooking spray. (Note: if you do not have parchment paper, simply coat cookie sheets with cooking spray.)
- Combine egg whites and salt in a medium bowl; beat with an electric mixer at low speed until egg whites are foamy, about 1 minute. Gradually add sugar, increasing the mixer speed until egg whites form stiff, glossy peaks.
- Fold in remaining ingredients. Drop batter by tablespoons onto prepared cookie sheets. Bake until light golden brown, about 15 minutes. Yields about 2 cookies per serving.