Paul was like, “Babe. When are you going to start with the holiday baking?” And I was like “Um. I guess now?”
And then I realized that Christmas is next week. Way to be on the ball, Amy.
I’ve been so zen lately, that I literally have not been paying attention to anything. I even paid a couple of bills late…and I never ever do that. So, there’s a downside to being relaxed and not caring! Whoops.
I made you coconut macaroons! It’s your basic macaroon (which are SO easy), but with a holiday flair. The dried cherries, dark chocolate, and crushed pistachios give it that awesome sweet and salty combo that nobody can resist!
- 3 large egg whites
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 1 tablespoon flour
- 1/8 teaspoon salt
- 1 bag (7 ounce) sweetened shredded coconut
- 1/4 cup dried cherries , diced
- 1/2 cup roasted , shelled pistachios, finely chopped
- 3/4 cup dark chocolate chips
Preheat oven to 325. Line a baking sheet with parchment paper.
In a large bowl. Whisk egg whites until frothy. Add in the vanilla, sugar, flour, salt, and whisk to combine. Fold in the coconut and chopped cherries to form a batter.
Using a cookie scoop, drop tablespoons of the mixture 1 inch apart on the prepared baking sheet.
Bake for 18-20 minutes until edges start to brown. Remove from oven and let cool for 20 minutes.
In a small microwave safe bowl, melt chocolate in 30 second intervals, stirring each time, until smooth.
Dip the bottom of each macaroon in the chocolate, followed by the pistachios. Place back on the baking sheet to set. Repeat with remaining macaroons.