Cherry Topped Coconut Macaroons

INGREDIENTS

2 c. unsweetened desiccated coconut
3/4 c. superfine sugar (instant-dissolving sugar)
2 tbsp. cornstarch
3 large egg whites
1 tsp. vanilla extract
12 can red cherries
12 can green cherries

DIRECTIONS

Heat oven to 350°F. Line a baking sheet with parchment paper, nonstick foil or a reusable nonstick liner.

Mix coconut, sugar and cornstarch in a large bowl until blended. Add egg whites and vanilla; stir with a large fork until evenly moistened. Shape level Tbsps into balls and place on prepared baking sheet, 1 1/2 in. apart. Gently press a cherry into the top of each macaroon, slightly flattening it.

Bake 14 to 16 minutes until lightly toasted and bottoms are golden brown around the edges. Cool completely on sheet on wire rack. Carefully remove from baking sheet with small spatula.

Store airtight at cool room temperature with wax paper between layers up to 1 week or freeze up to 2 months.

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