Cherry Limeade Macaroons
By: Julie M.
Published: Friday, April 15, 2011 - 4:02am

Ingredients




For the Macaroon:
4 Egg Whites
1/2 cup Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1/4 teaspoon Salt
16 ounces Coconut Flakes
24 Maraschino Cherries
For the Limeade Filling:
4 ounces Cream Cheese
7 ounces Sweetened Condensed Milk
1/2 Lime, Zested
1 Lime, Juiced
1/2 teaspoon Vanilla Extract

Preparation

1 Mix together the egg whites, sugar, vanilla, almond extract and salt until well combined. 2 Add in the coconut and stir until coated evenly. 3 Drop tablespoons of coconut mixture onto a cookie sheet that's been lined with aluminum foil, greased, and floured. 4 Using wet hands to prevent sticking, push your thumb into each pile and carefully form an indention in each cookie. 5 TIP: You can push the edges back in around your thumb as you go to make sure the cookie holds it shape. 6 Place the macaroons in the oven at 350 degrees for 8 to 10 minutes or until the tips of the cookies begin to turn golden brown 7 Pull them out and allow them to cool completely. 8 While the macaroons are cooling, grab up the cream cheese, sweetened condensed milk, lime zest, lime juice, and vanilla. Whip it up with a mixer until smooth. 9 Drop tablespoons of the cream cheese mixture into the cooled macaroons. Top with a marachino cherry. Store in the refrigerator until ready to serve. 10 TIP: Dry your marachinos in a paper towel before putting them on the macaroon so the juices don't run into the filling.