Coconut-Almond Macaroons

Instructions

1. 1

   Heat oven to 300º.

2. 2

   Cover cookie sheet with aluminum foil or cooking parchment paper.

3. 3

   Beat egg whites, cream of tartar and salt in small bowl with electric mixer on high speed until foamy.

4. 4

   Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.

5. 5

   Pour into medium bowl.

6. 6

   Fold in almond extract and coconut.

7. 7

   Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place 1 cherry piece on each cookie.

8. 8

   Bake 20 to 25 minutes or just until edges are light brown.

9. 9

   Cool 10 minutes; remove from foil to wire rack.