I love to make these coconut macaroons during holidays all year long; you can make cookies with them and fill them with any holiday-related candy or filling. Or, use a jam filling in the center to make macaroon thumbprints! If you prefer, skip the filling and drizzle them with melted chocolate when they're cooled. Fantastic!
Coconut macaroons with candied cherries
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the coconut, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined.
3. Using a cookie scoop or spoon, scoop up about 2 or 3 tablespoons of the dough and place the dough onto the prepared baking sheet. Press down the center with your thumb.
4. Bake cookies for 8 minutes. Remove from the oven and press a cherry into the center of each one. Bake for about 10 more minutes, or until golden brown.
Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.