How to Make Pineapple Cherry Macaroons

Want a fruity, crisp and light cookie? Then Pineapple Cherry Macaroons would make a great choice.

• 3 Large Egg Whites
• 1/8 Teaspoon Salt
• 1 Cup Finely Ground Almonds
• 3/4 cup Sugar
• 2/3 Cup Chopped Candied Pineapple
• 2/3 Cup Chopped Candied Cherries

Supplies

• 2 Cookie Sheets
• Large Mixing Bowl
• Electric Mixer with Whisk Attachment
• Parchment Paper
• Large Rubber Spatula
• Teaspoon
• Cooling Racks

Yields about 15-20 cookies. Serve within a week.

1. Preheat oven to 350 degrees
2. Place parchment paper on cookie sheets.
3. Using high speed beat egg whites and salt with electric mixer (and whisk attachment) in large mixing bowl until firm peaks form in batter.
4. Fold in almonds, sugar, pineapple and about 1/3 of the cherries with large rubber spatula.
5. Using teaspoon drop batter on cookie sheets leaving 2 inches of space around each cookie.
6. Sprinkle the rest of the cherries on top of the raw cookies.
7. Bake for about 12-15 minutes until light brown and crisp around edges. TIP: To prevent burning and even baking, rotate cookie sheets halfway through the baking time.
8. Remove from oven let cool a few minutes before placing them on cooling racks.

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