Ingredients

The following ingredients have 12 Servings
  • 3 large egg whites
  • 1/8 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 2 2/3 cups unsweetened dried finely shredded coconut
  • 1/2 cup finely chopped dried cherries
  • 1/2 cup finely chopped hazelnuts

Instruction

  • Preheat the oven to 300°F and line 2 baking sheets with parchment paper. 
  • In the bowl of an electric mixer, beat egg whites and salt together until the egg whites hold soft peaks. 
  • Slowly beat in powdered sugar, followed by vanilla, ginger and cinnamon. Remove the bowl from the mixer.
  • Use a spatula to fold coconut, cherries and hazelnuts into the egg white mixture. 
  • Drop slightly rounded tablespoons onto the prepared baking sheets, making about 24 cookies. If you like, moisten your fingertips and shape the drops into rounded or peaked mounds. 
  • Bake in the middle of the oven until the tops and bottoms of the macaroons are golden brown and slightly crisped, 20 to 25 minutes. 
  • Cool the macaroons on the baking sheets. Serve immediately or store in an airtight container for up to 3 days.