Chocolate Cherry Holiday Macaroons

Featured on our 2005 Inn to Inn Holiday Cookie Tour, you don't have to wait for the holidays to try them!

2/3 cup diced maraschino cherries
3 cups firmly packed coconut flakes
2/3 cup sugar
3/8 cup flour
4 egg whites, slightly beaten
1 teaspoon pure vanilla extract
1 teaspoon natural almond extract
1 cup sliced almonds, toasted
4 ounces double chocolate chocolate chips, such as Ghirardelli

Preheat oven to 325 degrees. Drain cherries well, pat dry with paper towel, and cut into small pieces. Combine coconut, sugar and flour in large bowl. Stir in egg whites, vanilla extract, and almond extract, then add toasted almonds and cherries. Using a 1 tablespoon cookie scoop (or two tablespoons), form into balls and place 2 inches apart on parchment lined cookie sheets. Bake 20-25 minutes until golden. Remove from pans and cool completely. Melt chocolate carefully on low power in microwave, stirring until smooth. Arrange cooled cookies close together on wax paper lined baking sheet and swirl melted chocolate across cookie tops in an attractive pattern. Cool thoroughly until chocolate is set.

Recipe Summary:
Yield: 2 dozen cookies
Prep Time: 30 minutes
Cook Time: 20-25 minutes
Rating: 2.5 of 5 stars

Other recipes by Inn at Ellis River:
Cranberry Orange Pecan Scones
Raspberry Almond Muffins
Coco-nut-chip Cookies
Orange Almond Chocolate Chippers
Exotic Double Chocolate Chip Cookies
Oatmeal, Craisin, Toffee, And Chocolate Chip Cookies
Blueberry Banana Muffins With Lemon Glaze
Everything But The Kitchen Sink Granola
Maple Walnut Balls
Pumpkin Pear Muffins
Apple Bread
Triple Chocolate Banana Muffins
Gingered Pumpkin Bread With Maple Cream Cheese
Cranberry Apricot Baked French Toast

Recipe Provided By:
Inn at Ellis River
Jackson, NH

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