Stained Glass Cherry Macaroons with Honey

Ingredients

• 396 g unsweetened shredded coconut
• 3 large egg whites
• 170 g honey
• 1 tsp pure vanilla extract
• 0.5 tsp almond extract
• 0.25 tsp sea salt
• 115 g maraschino cherries, drained and finely chopped
• 1 tbsp coconut flour

Instructions

1. 1

   Drain the maraschino cherries thoroughly and use a paper towel to squeeze out all excess moisture. Finely chop into 1/8-inch bits and toss in a small bowl with 1 tablespoon of coconut flour to prevent color bleeding.

2. 2

   In a medium mixing bowl, whisk the room-temperature egg whites, honey, vanilla extract, almond extract, and sea salt until the mixture is frothy and pale.

3. 3

   Gently fold the unsweetened shredded coconut and the prepared cherry bits into the egg white mixture until evenly distributed.

4. 4

   Allow the batter to rest for 10 minutes. This scientific 'cold cure' allows the coconut to hydrate and ensures the cookies hold their shape during baking.

5. 5

   Preheat your oven to 325°F (165°C). Line a standard cookie sheet with parchment paper or a silicone baking mat.

6. 6

   Using a 1.5-tablespoon cookie scoop, form uniform domes of the batter and place them on the baking sheet.

7. 7

   Bake for 20 minutes or until the edges reach a deep mahogany color and the cherry bits appear translucent like stained glass.