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Coconut-Almond Macaroons with Cherry Preserves
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
-
1½
cups (120 grams) shredded unsweetened coconut
-
2
large egg whites
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Sounds delicious minus aniseseed