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Cherry Almond Macaroons

4 eggs separated 1/4 tsp. salt 1 1/2 cups granulated sugar 3 cups coconut 1 1/2 cups flour 1 1/2 cups chopped red and or green cherries 1 1/2 tsp. almond extract Beat egg whites and salt in small mixer bowl until foamy. Gradually add sugar, beating until very stiff, about 4 minutes. Beat egg yolks in large mixing bowl. Stir in coconut. Add flour, cherries and extract, mix well. Stir in egg white mixture thoroughly. Mixture will be very stiff. Drop by tablespoons onto greased baking sheets. Bake at 350 F. (180 C.) for 10-15 minutes or until set and edges are very light golden. Submitted by Gloria Matheson, R.R. #10 Winsloe, P.E.I.

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