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Chocolate Cherry and Pistachio Macaroons

Filled with coconut, dried cherries and topped with chocolate and pistachios. These are delicious and not too rich. The perfect snack cookie!

Ingredients

  • 3 egg whites
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1/2 tsp almond extract
  • 1/2 cup dried cherries, chopped
  • 1 14oz package of sweetened shredded coconut
  • 4 oz chocolate chips
  • 2 tbsp pistachios, chopped

Instructions

  • Position racks to bottom third and top third of oven. Preheat to 325°. Line baking sheets with parchment paper. Set aside.
  • In large bowl, whisk egg whites, sugar, salt and almond extract until combined. Fold in cherries and coconut until combined. Using a cookie scoop, scoop out mixture and place on cookie sheet about 1 inch apart. Use fingers to make little pyramids out of them. Bake, switching pans halfway through until edges are golden brown, about 20-24 minutes. Then transfer to cooling racks and let cool completely.
  • In a microwave safe bowl, melt chocolate chips. Heating in 20 second intervals and stirring well between each one. Once melted use a spoon to spoon some chocolate over the tops in the center. Sprinkle pistachios over the chocolate and let cool completely. Can pop in refrigerator to quicken this! Enjoy!