Coconut Macaroons - cooking recipe

Ingredients

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 c. granulated sugar
1/4 tsp. almond extract
2 c. flaked coconut
12 candied cherries, cut into quarters

Preparation

Heat oven to 300\u00b0.
Lightly grease cookie sheet.
Beat egg whites and cream of tartar and salt in medium bowl with mixer until foamy.
Beat in sugar, 1 tablespoon at a time.
Continue beating for 4 minutes or until stiff glossy peaks form when beaters are lifted.
Fold in almond extract and coconut.
Drop by teaspoon about 1 inch apart.
Place cherry piece on each. Bake for 20 to 25 minutes, until edges are light brown.
Cool on cookie sheet for 10 minutes before removing to cool completely.