How to make it

  • Preheat oven to 350 degrees.
  • Line cookie sheet with parchment paper.
  • In a medium size bowl with an electric mixer, beat the egg whites and salt together until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
  • Add almond extract and mix to blend in
  • With a wooden spoon stir in half the coconut;then the nutmeg;then the cornstarch; then finally fold in the remaining coconut.
  • Using a scoop or just working with two spoons, form balls a couple of inches apart on your cookie sheets--aim for about 10 so that you can keep them on the same sheet.
  • Press half a maraschino cherry in the top of cookie.
  • Bake for 15 minutes until they are a light and golden colour.
  • Remove cookie tray from oven, remove the cookies to a cooling rack and let cool.

Reviews & Comments 5

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  • shecooks4u 9 years ago
    I bet these would be a pretty holliday cookie
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  • bitchininthekitchin 13 years ago
    Sounds sooooo good, I will have to try this one very soon. I love coconut!
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  • annieamie 13 years ago
    Thanks! Are these macaroons? I've been searching for a good gluten cookie recipe that's easy to prepare and this one sounds just perfect! Thank you so much!
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  • angelgal 14 years ago
    These sound really good!!! Can't wait to try them!
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  • thepiggs 14 years ago
    This certainly sounds like something my mother made when I was young. I really loved them. Coconut is great!
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