Instructions

• For the coconut macaroons:
• Preheat the oven to 325°F.
• In a large bowl, beat the egg whites until stiff peaks form.
• Gradually add the sugar and continue to beat until glossy.
• Fold in the flour, salt, and almond extract until well combined.
• Gently fold in the coconut flakes and candied cherries.
• Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until the macaroons are golden brown.
• Immediately remove from cookie sheet to cooling rack. Allow to cool before serving.