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Cookish

Coconut-Almond Macaroons with Cherry Preserves

12 Cookies

25 minutes

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Cloyingly sweet, one-dimensional coconut macaroons get a makeover with this simple recipe. We add sliced almonds for texture, fruit preserves for color and tangy notes and aniseed for licorice-like fragrance and flavor. The cookies are best eaten the day they’re made, but extras will keep in an airtight container at room temperature for up to two days.

12

Cookies

25 minutes

Ingredients

  • cups (120 grams) shredded unsweetened coconut

  • 2

    large egg whites

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Reviews
Ellen S.

I was also afraid of the aniseed so I substituted 1/2 tsp cinnamon instead and also cut the sugar a bit (to 42g). These cookies are marvelous! Very easy to make and really really delicious!

Sally G.

I used anisseed extract and it was fine. Everyone loved them after getting over the shock that I wasn't really serving them raw meatballs😜