Cherry Coconut Macaroons

"These crunchy little cookies are a breeze to make, and are low-fat, too!"

      Makes about 45 biscuits.

              INGREDIENTS:

• 2 eggs, separated
• 3/4 cup sugar
• 3 cups coconut
• 1 cup chopped glace cherries
• pinch salt

1.  Beat egg whites and salt until soft peaks form.  Beat in egg yolks one at a time.

2.  Gradually add sugar, beating well until disolved.

3.  Stir in coconut, mix well.  Pat cherries with a paper towel and fold into mixture.

4.  Place spoonfuls of mixture onto foil-lined trays.

5.  Bake @ 340°F / 170°C for approximately 15-20 minutes, or until golden brown.  Cool on trays.

           For a variation, half-dip macaroons in melted chocolate.

Comments

[Rachel]

Fantastic recipes, I particularly like the french touch, ooh la la. Keep them coming.