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Ambrosia Macaroons


Ingredients

  • 1 large egg white
  • ¼ cup sugar
  • ¼ cup butter melted and cooled
  • ¼ cup fresh lime juice
  • 1 teaspoon loosely packed orange zest
  • ½ teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 14 ounce package sweetened flaked coconut
  • ½ cup finely diced dried pineapple
  • 36 red maraschino cherries drained, halved, and patted dry

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Beat egg white at high speed with an electric stand mixer, using whisk attachment, until foamy; gradually add sugar, 1 tablespoon at a time, until soft peaks form.
  3. Gently stir in butter, lime juice, orange zest, vanilla, and salt. Stir in flour. Stir in coconut and pineapple until blended.
  4. Drop batter by tablespoonfuls 1 inch apart onto prepared baking sheets. Place 1 cherry half in center of each cookie.
  5. Bake for 12 to 15 minutes or until edges are golden brown, switching baking sheets halfway through. Cool on baking sheets 10 minutes; transfer cookies to wire racks, and cool completely before serving.