Coconut-Almond Macaroons with Cherry Preserves

Name: Coconut-Almond Macaroons with Cherry Preserves
Cook time: 25 min
Total time: 25 min
Yield: 12 Cookies
Ingredients: 1½ cups (120 grams) shredded unsweetened coconut; 2 large egg whites; ¼ cup (54 grams) white sugar; 1 teaspoon aniseed; ¼ teaspoon kosher salt; 2 tablespoons (40 grams) cherry preserves OR apricot preserves OR orange marmalade; ¼ cup (28 grams) sliced almonds

25 minutes

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 25 minutes

Ingredients

1½

cups (120 grams) shredded unsweetened coconut
2

large egg whites

Reviews

Lisa G.

Sounds delicious minus aniseseed

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😜

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT

Coconut-Almond Macaroons with Cherry Preserves