Coconut Macaroons - cooking recipe

Ingredients

2 eggs
pinch of salt
1/2 c. superfine sugar
4 oz. candied cherries, cut in quarters
1 c. Angel Flake coconut
1 tsp. vanilla
1 c. dates, cut up and coated with sugar
1/2 lb. salted cashews, cut up coarsely

Preparation

Separate 2 eggs.
Beat whites until stiff (not dry but shiny) with a pinch of salt.
Add sugar all at once to stiffly beaten egg whites.
With a wooden spoon, add cherries, coconut, vanilla, dates and cashews.
Stir all ingredients together.
Drop by teaspoonfuls onto parchment paper in a jelly roll pan.
Bake at 350\u00b0 for 12 to 15 minutes or until a light golden color.
Remove to a rack while still warm.