Coconut-Almond Macaroons Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries -- each cut into fourths
Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking
parchment paper. Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Pour into medium bowl. Fold in almond extract and coconut.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from foil to wire rack.
Coconut-Fudge Cups
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened
3/4 cup all-purpose flour
1/4 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla
Coconut-Fudge Filling -- (recipe follows)
COCONUT FUDGE FILLING
2/3 cup sugar
2/3 cup flaked coconut
1/3 cup baking cocoa
2 tablespoons butter or margarine -- softened
1 egg
Heat oven to 350º. Beat butter and cream cheese in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Coconut-Fudge Filling.
Shape dough into 1-inch balls. Press each ball in bottom and up side of
each of 24 small ungreased muffin cups, 1 3/4 × 1 inch. Prepare
Coconut-Fudge Filling. Spoon about 2 teaspoons filling into each cup. Bake 18 to 20 minutes or until almost no indentation remains when filling is touched lightly. Cool slightly; carefully remove from muffin cups to wire rack.
COCONUT FUDGE FILLING:
Mix all ingredients until spreadable.
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