CHERRY MACAROONS
I received this recipe along with its ingredients at my bridal shower. Now these are a favorite of our sons.-Sherma Talbot, Salt Lake City, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and extract; mix well. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the coconut and cherries (dough will be very stiff). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 176 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 175mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
~ CHERRY-MACAROON COOKIES ~
Another festive cookie for your Christmas cookie trays! Enjoy!
Provided by Cassie *
Categories Fruit Desserts
Time 20m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degree F. Using my food processor, I chopped the cherries. ( drained well & set aside.
- 2. In a large bowl, combine the butter, sugar, salt, almond extract, lemon rind and egg, beat thoroughly.
- 3. Sift the dry ingredients together and blend into the butter mixture. Add the cherries and coconut, combine well.
- 4. On a greased baking sheet or a sheet covered with parchment paper. Drop by rounded tablespoonfuls. Bake for 10 - 12 minutes. Remove from pans to a cooking rack.
- 5. Enjoy!
STAINED GLASS CHERRY MACAROONS
Macaroons are a timeless treat and a family favorite in our house. These merry morsels are always the first to disappear from the cookie tray. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 7 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, cherries and flour; stir into egg white mixture., Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts :
CHERRY SUGAR COOKIE MACAROONS
Pair tart red cherries and sugar cookie dough for homemade cookie goodness.
Provided by Allrecipes Member
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
- In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
- Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.1 g, Cholesterol 4.5 mg, Fat 6.3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 51.5 mg, Sugar 6.6 g
CHERRY SUGAR COOKIE MACAROONS
Pair tart red cherries and sugar cookie dough for homemade cookie goodness.
Provided by Allrecipes Member
Time 1h40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature for 10 minutes to soften.
- In medium bowl, break up cookie dough. Add nuts, cherries, coconut and vanilla. Mix with wooden spoon or knead with hands until well blended. Shape rounded tablespoonfuls of dough into balls. Place 2 inches apart on cookie sheets.
- Bake 15 to 20 minutes or until edges are light golden brown. Cool 3 minutes. With back of teaspoon, make indentation in center of each cookie. Spoon 1 teaspoon preserves in each indentation. Cool completely, about 20 minutes. Store in covered container.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 18.1 g, Cholesterol 4.5 mg, Fat 6.3 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.4 g, Sodium 51.5 mg, Sugar 6.6 g
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