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Fruitcake Macaroons
Ingredients
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1
cup flaked coconut
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3/4
cup chopped pecans
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3/4
cup coarsely chopped dried fruit (such as raisins, apricots, cranberries, dates, prunes, cherries and/or pineapple)
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1/4
cup miniature semisweet chocolate pieces
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2/3
cup sugar
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1/3
cup all-purpose flour
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1/2
teaspoon ground cinnamon
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1/4
teaspoon salt
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3
egg whites, lightly beaten
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1
tablespoon brandy or orange juice
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1/2
teaspoon vanilla
Directions
1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside.
2. In a large bowl, combine coconut, pecans, dried fruit, chocolate pieces, sugar, flour, cinnamon, and salt. Stir in egg whites, brandy, and vanilla. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a preheated oven about 15 minutes or until edges are lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies from parchment paper. Makes about 24 cookies.
From the Test Kitchen
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze up to 3 months.
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I have tried many recipes on this site, and am a very experienced baker, but I thought these cookies were an absolute waste of ingredients. They had an odd texture and I didn't think they tasted very good.
12/14/2009 12:22:45 AM Report AbusePretty good: chewy and just the right amount of sweetness. I also soaked the fruit in brandy overnight, I bet that helped too :)
11/26/2009 05:41:02 PM Report Abuse