Time 2h25m Yield 42 Number Of Ingredients 7 Steps:
About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.) In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.* Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper. Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy–do not underbeat. Pour into a medium bowl. Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended. For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Time 2h Yield 12 muffins Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, sugar, baking powder, cinnamon, cardamom and salt in a medium bowl. Whisk the eggs, milk, 1 1/2 sticks melted butter, the almond paste and vanilla in a large bowl (it?s OK if the almond paste is still a little chunky). Add the flour mixture to the egg mixture and stir until combined. Stir in the candied citrus peel. Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the candied cherries. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack. Warm the remaining 2 tablespoons melted butter in the microwave. Brush the muffins with the butter while still warm, then dust with confectioners’ sugar. Let cool completely.
Time 1h39m Yield about 24 cookies Number Of Ingredients 7 Steps:
Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment. Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid. Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
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.
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.
Time 55m Yield 24 Number Of Ingredients 8 Steps:
Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets. Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets.
Yield 24 Number Of Ingredients 7 Steps:
Cover cookie sheets with parchment paper or aluminum foil, shiny side up. In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners’ sugar and salt; blend into the almond paste mixture. Stir in cherries. Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
Time 40m Yield 36 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 300°. Line baking trays with parchment paper. Place coconut in a large zip lock bag. Toss in 2 T. maraschino cherry juice and shake until coconut is pink. Set aside. Cut 18 maraschino cherries in half. Drain on paper towels. Set aside. Using a mixer, beat egg whites and salt at high speed until soft peaks form. Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved (allow 2 minutes after each addition of sugar). Whites should be in stiff glossy peaks when you’re done. Beat in vanilla. With a rubber spatula, fold in coconut and flour. Drop coconut by rounded teaspoon about an inch apart onto the prepared baking sheets. They won’t spread very much at all. Place a half cherry on top of each cookie. Bake at 300° for 20 minutes, or until lightly browned. Slide parchment paper and cookies directly onto a rack to cool. Store in tightly covered container for up to 3 days. Makes 36 cookies.
Yield 12 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F ( 190 degrees C ). Lightly grease a cookie sheet. In a medium bowl, stir together the flaked corn cereal, crisp rice cereal, and the flaked coconut. Stir in the sweetened condensed milk until thoroughly combined. Drop dough from a tablespoon onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes, until golden brown. Cool on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Time 22m Yield 72 cookies Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. In a mixing bowl, cream sugar and shortening together. Add eggs and almond extract and mix well. Combine flour, soda, powder and salt and gradually add to creamed mixture. Stir in coconut and cherries, this will take a bit because the dough is very stiff. Drop by rounded teaspoonfuls 2 inches apart onto greased or non stick cookie sheets. Bake for 10 to 12 minutes or until light golden brown. Cool on racks.
