Coconut Macaroons Deluxe
|Flaked coconut||7 Ounce, finely chopped, in blender, if desired (About 2.5 Cups, Chopped)|
|Egg whites||3⁄4 Cup (12 tbs), unbeaten (About 6 Egg Whites)|
|Sugar||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
Put all ingredients into a 2-quart saucepan and mix thoroughly.
Set over very low heat and stir until mixture is thickened and sugar is dissolved, about 20 minutes; keep temperature of mixture just below 150Â°F.
Remove from heat; cool 5 minutes.
Force through pastry bag and No.
7 star tube, which has been opened entirely, or drop by heaping teaspoonfuls directly onto cookie sheets lined with unglazed paper.
Press a candied cherry piece onto top of each.
Bake at 350Â°F 20 minutes.
Remove cookies to wire racks.
(If necessary, slightly moisten underside of paper directly under each macaroon to remove.)