Zutaten für Cheery Cherry Macaroons
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- ¼ teaspoon salt
- Flaked Coconut
- Maraschino Cherry
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Zubereitung von Cheery Cherry Macaroons
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 4 cups sweetened shredded coconut and 1 cup chopped maraschino cherries. The dough will be stiff.
- Drop by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the macaroons cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
19g
Fat
7g
Carbs
3g
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