Reminiscent of fruitcake, but oh, so much better, these colorful macaroons are quick and easy to make.
Fruitcake Macaroons
Serves: approximately 32
Ingredients
- 4 large egg whites
- 1 (14-ounce) package sweetened flaked coconut
- 1⁄2 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1⁄2 teaspoon rum extract
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup chopped dried pineapple
- 1⁄2 cup chopped roasted walnuts
- Red and green candied cherries
Instructions
- Preheat oven to 325°. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, beat egg whites with a mixer at medium speed for 1 minute. Beat in coconut, sugar, flour, rum extract, and salt at low speed until combined. Gently fold in pineapple and walnuts.
- Using a 1 1⁄2-tablespoon levered scoop, portion dough and place 1 inch apart on prepared baking sheet. Using the back of a rounded 1⁄4 teaspoon, make a small well in the center of each cookie. Press a candied cherry into each well.
- Bake until macaroon edges are lightly browned, 20 to 25 minutes. Let cool completely on baking sheet on a wire rack. Store in a single layer in an airtight container for up to 3 days.
