|Flaked coconut||2 Cup (32 tbs)|
|Sweetened condensed milk||2⁄3 Cup (10.67 tbs) (Not Evaporated)|
|Rum extract||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Red candied cherries||1⁄2 Cup (8 tbs), sliced|
|Green candied cherries||1⁄2 Cup (8 tbs), sliced|
1. Combine coconut, sweetened condensed milk, rum extract and ginger in a medium-size bowl. Stir mixture until well blended.
2. Drop by teaspoonfuls onto foil-lined large cookie sheet. Garnish each cookie with a slice of candied cherry.
3. Bake in slow oven (325°) 15 minutes, or until macaroons are firm. Remove from cookie sheet to wire racks with spatula; cool completely.