a cake prepared from applesauce, dates, and sugar replacement.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 4 egg whites
- 1 cup white sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups shredded coconut
- 12 maraschino cherries, halved
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
- Bake in the preheated oven until coconut starts to brown, about 20 minutes.
- Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Reviews
I used parchment paper instead of waxed paper and candied cherries in place of Maraschino cherries (not as soggy). I had a hard time getting the whites to stiffen, but adding a few pinches of salt and some cream of tartar did the trick. Yum!
These taste so good! I made them with mini eggs as it was close to Easter, in stead of using the cherries. Word to the wise: Do not use the wax paper, just use non stick baking pans. I had so much smoke coming from my oven while making these because the wax paper burned. Cookies were saved.