Ingredients

• 4 eggs whites
• 1 cup white sugar
• 1 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 0.5 teaspoons salt
• 3 cups shredded coconut
• 12 maraschinos cherries , halved

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
2. 2 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
4. 4 Bake in the preheated oven until coconut starts to brown, about 20 minutes.
5. 5 Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.

Nutrition per serving