Coconut-Almond Macaroons

Coconut-Almond Macaroons

Ingredients:
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries -- each cut into fourths

Directions:
Heat oven to 300º. Cover cookie sheet with aluminum foil or cooking
parchment paper. Beat egg whites, cream of tartar and salt in small bowl
with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon
at a time; continue beating until stiff and glossy. Do not underbeat. Pour
into medium bowl. Fold in almond extract and coconut.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1
cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are
light brown. Cool 10 minutes; remove from foil to wire rack.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the