Sunday, June 25, 2017

Cherry Almond Macaroons

Cherry Almond Macaroons
Coconut is a great source of dietary fiber and iron, and tart cherries are known for their anti-inflammatory properties. Rich in flavor, these cookies don’t need to be loaded with sugar. Drizzle them with chocolate to dress them up a bit. They will freeze well in a sealed container.

1⁄2 cup egg whites, from about 4-5 large eggs
1 pinch sea salt 
2 tablespoons honey
1 cup almond flour or ground almonds
1 cup unsweetened shredded coconut
1 teaspoon almond extract
1⁄2 cup dried tart cherries, chopped coarsely
2 ounces melted bittersweet chocolate, for drizzling (optional)

Preheat the oven to 350 degrees. 

Beat egg whites in an electric mixer with the sea salt until they form stiff peaks. Add honey and beat again until stiff. Fold in the almond flour, coconut, almond extract and cherries. 

Line a baking sheet with parchment paper. Using a tablespoon, scoop

the batter onto the prepared baking sheet. Bake for 10 to 12 minutes, until the cookies are golden brown. 

Allow macaroons to cool completely before drizzling with melted chocolate or serving. 

Makes 2 dozen cookies. 

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