Coconut Cherry Macaroons
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extracts||1⁄2 Teaspoon|
|Almond extracts||1⁄2 Teaspoon|
|Canned flaked coconut||3 1⁄2 Ounce (1 Can)|
|Candied cherries||1⁄2 Cup (8 tbs)|
Beat egg whites until foamy.
Add salt and cream of tartar.
Beat until soft peaks form.
Gradually beat in sugar, 1 tablespoon at a time, beating until stiff and glossy.
Fold in extracts and coconut.
Tint pink or green if desired.
Drop from teaspoon onto foil-covered cookie sheet.
Put a cherry in the center of each.
Bake in preheated slow oven (300°F.) for about 20 minutes.